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Ras El Hanout Stewed Lamb

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Ingredients

Adjust Servings:
2 tablespoons olive oil
1 lb lean lamb fillets, cut into bite-sized chunks
2 large onions, chopped
2 cloves garlic, minced
2 teaspoons ras el hanout spice mix
2 tablespoons liquid honey
2 cups vegetable stock
salt and pepper, to taste
1 ounce toasted slivered almonds (recommended) (optional)

Nutritional information

452.5
Calories
276 g
Calories From Fat
30.8 g
Total Fat
11.3 g
Saturated Fat
105.4 mg
Cholesterol
76.3 mg
Sodium
16.1 g
Carbs
1.3 g
Dietary Fiber
11.8 g
Sugars
27.3 g
Protein
214g
Serving Size

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Ras El Hanout Stewed Lamb

Features:
    Cuisine:

    Scrumptious. The lamb comes out so tender it just melts in your mouth. Interesting spice mix! Correction 8/1/05: I forgot to assign stars when I reviewed last December--here they are. Addition 9/10/06: Forgot to mention the ras el hanout use is chia's ras-el-hanout.

    • 165 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Ras El Hanout Stewed Lamb, This is an authentic Moroccan dish featuring the spice mix ras el hanout If you are not able to purchase it commercially, there are a couple of recipes for the mix posted here on Recipezaar While the dish is well-flavored, it is not hot If you are looking for an easily-prepared comforting meal, I invite you to give this one a try As a side note, I was quite amused to find that it tastes amazingly similar to a typically Belgian dish, Stoverij (Beef Carbonnade) , Scrumptious The lamb comes out so tender it just melts in your mouth Interesting spice mix! Correction 8/1/05: I forgot to assign stars when I reviewed last December–here they are Addition 9/10/06: Forgot to mention the ras el hanout use is chia’s ras-el-hanout , Very tender, subtle flavours served with steamed rice and roti bread


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    Steps

    1
    Done

    Add Oil to a Large Heavy Saucepan and Fry the Onions and Garlic Until Browned but not Burned; Remove from Pan and Set Aside.

    2
    Done

    Add Lamb to the Same Pan, Frying Until Well Browned.

    3
    Done

    Add Onion and Garlic Mixture Back to the Same Pan.

    4
    Done

    Add Ras El Hanout and Salt and Pepper; Mix Well to Coat Everything.

    5
    Done

    Add the Stock, Bring to the Boil, Then Reduce Heat to an Even Simmer.

    6
    Done

    Cook 1 1/2 Hours, Stirring Occasionally.

    7
    Done

    Add Honey, and Continue to Cook an Additional 30 Minutes, Until the Lamb Is Tender and the Sauce Has Thickened.

    8
    Done

    Serve With Rice, and Scatter the Almond Slivers Over the Lamb.

    Avatar Of Calliope Mcintyre

    Calliope Mcintyre

    Gluten-free guru creating delicious and satisfying dishes without the gluten.

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