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Moroccan Lamb

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Moroccan Lamb

Moroccan Lamb

Chef

:Roopa Gulati

Recipe Servings

:2

Recipe Cook Time

:1 Hour 30 Minutes
..................................................................

Leg of lamb cooked with apricots, raisins, orange juice and saffron.

Ingredients

  • 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

Method

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.

Key Ingredients: lamb, onion, ginger, coriander, cinnamon, mint, salt, saffron, apricots raisins, honey, orange, vineger
Tags: Lamb, Meat


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