0 0
One-Pot Moroccan Lamb

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
4 teaspoons oil
750 g diced lamb
500 ml beef stock or 500 ml chicken stock
2 small onions, chopped
125 g pitted prunes
100 g dried apricots, halved
2 tablespoons tomato paste
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 cup toasted slivered almonds

Nutritional information

764.7
Calories
386 g
Calories From Fat
42.9 g
Total Fat
15.3 g
Saturated Fat
183.6 mg
Cholesterol
677.6 mg
Sodium
42.8 g
Carbs
6.2 g
Dietary Fiber
28 g
Sugars
54 g
Protein
429 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

One-Pot Moroccan Lamb

Features:
    Cuisine:

    Very quick and scrummy too. Took about 1hr 15 mins cooking time. Next time I will use fresh ginger. The apricots and prunes make it nice and sweet with a thick sauce. Had it with large Moroccan couscous. Definitely will make this again.

    • 105 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    One-pot Moroccan Lamb,A quick to assemble recipe that smells wondereful and tastes even better!,Very quick and scrummy too. Took about 1hr 15 mins cooking time. Next time I will use fresh ginger. The apricots and prunes make it nice and sweet with a thick sauce. Had it with large Moroccan couscous. Definitely will make this again.,Lovely dish! This was easy to prepare, relatively quick (just took me 1 hr. 15 min.) and very tasty. Try it, you’ll like it.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Heat the Oil in a Large Saucepan.

    2
    Done

    Add the Meat in Small Batches, and Cook Over a Medium Heat Until Well Browned.

    3
    Done

    Return All the Meat to the Pan.

    4
    Done

    Add All the Remaining Ingredients (except the Almonds) and Season With Pepper.

    5
    Done

    Bring to the Boil, Then Reduce the Heat and Simmer Covered For About 1 Hour or Until the Meat Is Tender.

    6
    Done

    Garnish With the Almonds, and Serve With Rice.

    Avatar Of Jordane Butler

    Jordane Butler

    Meat maestro known for his perfectly cooked and seasoned dishes. Specializing in Trini and West Indian cuisine. Caters in lower Manhattan.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Brunch In A Bun
    previous
    Brunch In A Bun
    Hot Chocolate For A Restful Afternoon
    next
    Hot Chocolate For A Restful Afternoon
    Brunch In A Bun
    previous
    Brunch In A Bun
    Hot Chocolate For A Restful Afternoon
    next
    Hot Chocolate For A Restful Afternoon

    Add Your Comment

    fifteen − 3 =