Ingredients
-
1 1/2
-
1
-
1/2
-
1
-
2
-
1
-
1
-
1
-
1
-
-
2
-
2
-
1
-
2
-
1
Directions
Morrocan Lamb & Dates, Lamb, dates, spices and masses of coriander – one of my favourite dishes Everyone comes back for seconds , As I was making this just for myself I lowered the amount to one serving and used a lamb shank I still followed the meat removal and all but only had the time to marinate for 2 hrs so I added a bit of strong chicken broth It worked just fine and the finished dish utterly delicious I make the ras el hanout from a recipe here on food and always keep it on hand I’ll make this again when I have time to let it marinate overnight but I can’t imagine it being much better Made for PAC, Spring 2014 , Lamb, dates, spices and masses of coriander – one of my favourite dishes Everyone comes back for seconds
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Remove the Lamb from the Bone, Trimming Off Some/Most of the Fat to Your Preference. Cube the Meat and Place in a Bowl. |
|
2
Done
|
Boil Up the Bones to Make ~ 2 Pints of Stock Leave to Simmer For an Hour. Once Cooled, Run Through a Sieve and Refrigerate Until Required. (trim Off Any Scraps from the Bone and Feed to Any Nearby Salivating Pets). |
|
3
Done
|
Whilst the Stock Is Simmering, Place the Cumin and Sesame Seeds Into a Pestle and Pound Them. Add the Remaining Marinade Ingredients and Mix Well. |
|
4
Done
|
Thoroughly Mix the Marinade Into the Meat, Cover the Bowl With Cling Film (plastic Wrap) and Refrigerate For 4 Hours, or Ideally Overnight. |
|
5
Done
|
Allow the Lamb to Return to Room Temperature, Mix Well (to Coat Evenly With Marinade), and Sear in a Hot Frying Pan - Only Adding Further Oil If Required. Place the Seared Meat Into a Large Casserole. |
|
6
Done
|
Soften the Dates and Apricots in the Frying Pan, Then De-Glaze the Pan With Some of the Stock. Add to the Casserole. |
|
7
Done
|
Add Half the Fresh Coriander and the Ground Almonds to the Casserole Along With the Remaining Stock. Place in the Oven on 140c (284f) For 2 to 3 Hours or Until the Meat Is Very Tender and the Stock Has Reduced to a Thick Sauce (check a Couple of Times During Cooking and Add a Little Water If Necessary / It Too Much Stock Remains, Remove Lid and Simmer on the Hobs Until Thickened). |
|
8
Done
|
Remove from the Oven, Transfer to a Warmed Serving Dish and Sprinkle With the Flaked Almonds and Coriander. Serve With Couscous / Ras El Hanout Couscous. |
