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Sunday, 1 September 2013
Slow Cooked Moroccan Lamb Casserole
Slow Cooked Moroccan Lamb Casserole Recipe - a recipe by me
1kg lamb suitable for casserole/slow cooking, chopped into large chunks
1 large onion roughly chopped
3 cloves garlic chopped
10 - 15 pitted dried dates
2 tablespoons Moroccan spice mix
1 can chopped tomatoes
Slug of red wine, approximately 1/2 cup
Sweet potato or potato (optional) cut into chunks
Chop the lamb into large chunks. Place into large freezer bag or bowl ready to marinate.
Chop onion, garlic, dates, potatoes (if using) and add to the bag or bowl with the lamb.
Add 2 tablespoons of your favourite Moroccan spice mix, plus salt and pepper to taste to the bag and massage into the lamb and other ingredients.
Add the can of tomatoes and wine to the bag/bowl, mix and set aside to marinate in the fridge for at least an hour.
Preheat the oven to 150 degrees Celsius.
Once the ingredients have marinated for a suitable length of time, transfer into a dutch oven.
Cook for 3 hours but check the lamb every hour or so and give it a stir. The lamb should be falling apart when it is ready and the sauce should be thick.
Serve with couscous, I like Israeli couscous.
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