Moroccan Lamb with Coriander and Yoghurt


1 tblsp oil
750g diced lamb
2 cup dice carrots, halved
2 cup onions, sliced
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp cumin
1 can diced tomatoes


1 Heat the oil in a large saucepan or camp oven. Add the meat, cumin, carrots & onions in small batches, and cook over medium heat for 2 minutes, or until well browned.

2 Add the, ginger, cinnamon & tomatoes to the saucepan and season. Bring to the boil, then reduce the heat and simmer, covered, for one hour, or until the meat is tender. In the last 15 minutes add coriander and stir. Add Garnish of yoghurt with toasted slivered almonds, if desired, and serve with rice.

Note:  If using a camp oven simply brown the meat and cumin, add the other ingredients except for the coriander, and cook covered for about an hour and a half depending on the heat of the coals, and add coriander from a tube (see your local supermarket) just before serving.