All posts tagged: moroccan lamb

A Modern Moroccan Dinner at Zayane, Notting Hill

One place I really do want to visit at the moment is Morocco, as I’ve always heard wonderful things about the food. I enjoy cooking Moroccan style food at home, although I’m never completely sure how authentic it is. So when I was invited to try out a new Moroccan restaurant which had just opened up on Golborne Road in Notting Hill/Ladbroke Grove, I couldn’t wait to learn more about the cuisine and culture. Founded by Meryem Mortell, originally from Casablanca, Zayane opened up a few weeks ago, with Chris Bower as Head Chef. The Yorkshireman has previously worked at Michelin-starred restaurant Thackeray​​’​​s and The Ivy, and his aim at Zayane is to combine the vibrant flavours of authentic Moroccan cuisine, with modern culinary techniques and European influences. We were given a choice of two starters, mains and desserts, which was nice, as often at blogger dinners you eat what’s provided unless you have specific dietary requirements. It’s not usually a problem for me as I’ll happily eat anything (I’m probably the least fussy eater …

Moroccan Lamb with Chorizo & Chickpeas

This is something I threw together rather spontaneously the other night. We had some lamb shanks in the fridge and I wanted to try something a little different, aside from the usual roast with veggies, mint etc. This is a rich and meaty dish, that brings out the flavours of the lamb while giving it a nice, spicy kick! And it’s very easy to do, all in one pot on the hob! Ingredients 2 lamb shanks 150g diced chorizo 2 onions, finely chopped 2 garlic cloves, finely chopped 1 400g tin of chickpeas (drained) 2 400g tins of chopped tomatoes 10 chopped, dried apricots 1 tbsp ras el hanout 1 tbsp crushed chillies 100ml beef stock 2 tbsps plain white flour salt and pepper olive oil Method Coat the lamb shanks in the flour. Heat some olive oil in a deep casserole pan on a medium heat and add the lamb shanks for a few minutes until they’re nicely browned. Remove the lamb shanks and set aside. Add a little more olive oil and cook …