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Moroccan Lamb Recipe

75 min • 4 to 6 servings •
Dusti

75 min •     4 to 6 servings•

Dusti

Hearty beef stew with carrots and prunes served over a bed of rice, garnished with slivered almonds.

I got this recipe from Recipezaar while looking for way to use lamb. This was the first time I cooked lamb, and it turned out great!

Ready

  • Oil
  • ~2 lbs. lamb, diced
  • 2 c. beef or chicken stock
  • 2 small onions, chopped
  • 4.5 oz prunes, pitted and halved
  • 3.5 oz dried apricots, halved
  • 2 Tbsp. tomato paste
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • ¼ c. almonds, slivered or chopped
  • salt
  • pepper

    • Set

  • 1 deep skillet

    • Go!

  • Heat oil in pan
  • Brown lamb in small batches over medium heat
  • Add lamb back to pan
  • Add remaining ingredients, except the almonds
  • Season with salt and pepper
  • Bring to boil
  • Reduce heat, cover and simmer for 1 hour
  • Serve over rice

    • Recommendations

    I added the bone from the leg of lamb while it was simmering for added flavor to the dish.
    Add the salt and pepper to taste.

    lamb moroccan one dish rice

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