“A lovely sweet and spicy casserole from Morocco. Cook time doesn't include marinating time.”
READY IN:
2hrs 10mins
SERVES:
4-6
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C.
  2. Place all the spices, lemon juice and oil in a small bowl and mix to form a paste.
  3. Coat the lamb with the paste, cover and refrigerate overnight (or minimum 4 hours).
  4. Heat a large pan on high, add lamb in batches and cook for 3-5 minutes or until well browned. Place browned lamb in a large casserole dish.
  5. Pour the stock over lamb. Bake, covered for 1 hour, stirring occasionally.
  6. Mix in the prunes and almonds and bake uncovered for another hour, or until lamb is tender.
  7. Serve with couscous.

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