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Fruity Moroccan Lamb

2 ts Ground cumin
1/4 ts Ground cloves
1 ts Ground coriander
1 ts Dried thyme
2 Garlic cloves; crushed
1/2 c Orange juice
3/4 c Dried apricots; cut into halves
1/2 c Raisins
1/2 c Sherry
1 pk MAGGI Apricot Sauce Mix
1 ts MAGGI Onion Stock Powder
1/2 c Boiling water
700 g Lamb leg steaks; cut into 2 cm cubes

Combine all the marinade ingredients in a plastic bag.

Add the lamb and mix well.

Remove the air and seal the bag with a twist tie. Refrigerate for 3 hours.

While the meat is marinating, prepare the dried fruit. Place the apricots and raisins in a bowl. Add the sherry and stand for 3 hours.

Place the lamb and marinade in a casserole dish. Add the dried fruit and any remaining sherry.

Place the sauce mix and stock powder in a bowl. Add the boiling water and whisk until smooth.

Pour over the meat mixture and stir thoroughly. Cover the casserole.

Cook in a preheated oven, 170 C for 11/4-11/2 hours or until the lamb is tender. Serve with rice.

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