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Friday 24 November 2017
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Moroccan Lamb

Moroccan Lamb


Ingredients: (Moroccan Lamb)

 

1 whole leg of lamb

3 Tbsp oil

4 diced onions

350 ml brown stock

1 tsp ginger powder

1 tsp coriander powder

1 tsp cinnamon powder

2 tsp dried mint

1 1/2 tsp salt

1/2 tsp crushed black peppercorns

1/4 tsp roasted saffron strands

100 gm stoned apricots

2 tbsp raisins

1 Tbsp honey

Juice of 1 orange

Vinegar, a dash

Instructions: (Moroccan Lamb)

 

 

Trim meat. Heat oil and seal meat over a fast flame.

Remove from fire. Lower heat.

Saute onions until brown.

Add stock, spices, mint and seasoning.

Bring to a boil.

Crush saffron and add to pan. Cover tightly and cook for about 1 hour.

Add dried fruit. Simmer for a further 15 minutes.

Stir in honey. Add orange juice and vinegar.

Serve with rice.

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Moroccan Lamb
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