Moroccan Stewed Mutton with Pasta

Cooking

1. Heat 1 tbsp of seed-oil in a deep saucepan. Dice mutton (cubes of side 5 cm) and saute for 3 minutes, stirring, until golden brown. Place on a plate.

2. Peel onion, cut the bulb in half, and slice into thin semi-circles. Whisk the rest of the oil in the saucepan and saute onion for 3-4 minutes until translucent. Add a cinnamon stick, ginger, turmeric, and pepper, and cook, stirring, for 1 minute.

3. Place meat in the saucepan, whisk in 400 ml of water, add saffron and a bunch of cilantro knotted with a thread. Add some salt. Bring to a boil, reduce heat and smother meat for an hour until it’s ready. Add some more water, if necessary. Put cilantro out. Add raisins and cook the dish for 10 minutes.

4. Boil pasta in slightly salted water for 18 minutes according to the instructions on the packaging to al dente perfection. Get it in a colander.

5. Place pasta on plates and top with stewed mutton. Sprinkle the dish with coarsely chopped almonds, chopped parsley, and serve.

Cuisine Middle East cuisine

Dish type Entrees