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Moroccan Lamb Dinner

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Ingredients

Adjust Servings:
1 butternut squash (about 2 1/2 lb)
1 large red pepper
1 medium onion
2 garlic cloves, minced
1 tablespoon garam masala, spice blend
1/2 teaspoon salt
3 tablespoons olive oil
2 lbs boneless top round lamb or 2 lbs leg of lamb, cut in 1 inch pieces
1 tablespoon cilantro, chopped

Nutritional information

387
Calories
198 g
Calories From Fat
22.1 g
Total Fat
7.2 g
Saturated Fat
80 mg
Cholesterol
262.8 mg
Sodium
25.9 g
Carbs
4.6 g
Dietary Fiber
6.1 g
Sugars
23.7 g
Protein
334g
Serving Size

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Moroccan Lamb Dinner

Features:
    Cuisine:

    Really yummy with a nice range of favors. used a mix of clove, cinnamon, turmeric, and coriander for garham masala. Also, no cilantro . We had it with out rice or other side dish. IMO it doesn't need to go on top of anything. I hate curbing butternut squash, but this time I put the squash in the micro for a few minute and it was somewhat easier to peel and cube.

    • 60 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Moroccan Lamb Dinner, I found this online and has to post here for safe keeping I can’t wait to try it! If you try it, please let me know how it turns out!!, Really yummy with a nice range of favors used a mix of clove, cinnamon, turmeric, and coriander for garham masala Also, no cilantro We had it with out rice or other side dish IMO it doesn’t need to go on top of anything I hate curbing butternut squash, but this time I put the squash in the micro for a few minute and it was somewhat easier to peel and cube , I’ve made this recipe! It’s really good I intend to double the garlic next time I make it Best served over hot couscous


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    Steps

    1
    Done

    Heat Oven to 500f. Position Racks to Divide Oven in Thirds. Line 2 Rimmed Baking Sheets With Nonstick Foil.

    2
    Done

    Peel and Deseed the Squash and Cut Lengthwise in Quarters, Then Crosswise in 1/2 Inch Thick Slices. Cut Red Pepper in 1/2 Inch Wide Strips and Then Cut the Strips in Half. Cut Onion in 1/2 Inch Wedges and Then Cut the Wedges in Half.

    3
    Done

    Mix Squash, Pepper and Onion in a Large Bowl. Combine Garlic, Spice Blend, Salt and Oil in a Small Bowl. Add 2 Tbsp from the Small Bowl to the Big Bowl; Toss to Coat.

    4
    Done

    Spread Evenly on 1 Baking Sheet. Place on High Oven Rack; Roast 10 Minutes.

    5
    Done

    Meanwhile, Put Lamb in Large Bowl; Add Remaining Spice Mixture from the Small Bowl, Toss It a Bit and Spread on Other Baking Sheet.

    6
    Done

    Move Vegetables to Low Rack; Put Meat on High Rack. and Roast 10 Minutes, or Until Lamb Is Cooked Through and Vegetables Are Tender.

    7
    Done

    Gently Toss Meat With the Vegetables; Sprinkle With Cilantro and Let the Feasting Begin.

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    Tinsley Blevins

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