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Moroccan Lamb Recipe

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This recipe for Moroccan Lamb is from A Cookbook for Amanda, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 tsp olive oil
1 1/4 ponds boneless leg of lamb, cut into 1-inch cubes
coarse salt and ground pepper
1 large onion, halved and sliced
4 garlic cloves
1/2 tsp each of paprika, turmeric, ginger, cinnamon, red pepper and nutmeg
1 each of cumin and coriander
1/2 cup dried apricots, halved
1/2 cup pitted prunes
1 can (14.5 ounces) whole peeled tomatoes, drained
1/2 cup packed fresh cilantro leaves, plus more for garnish
2 Tbsp fresh lime juice
couscous, for serving
Directions:
Directions:
In a 5 quart saucepan with a tight-fitting lid, heat oil over high heat. swirl to coat bottom of pan. Season lamb with slat and pepper; cook until browned, 3 to 5 minutes. Transfer to a plate.

Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2 to 4 minutes. Add remaining spices, apricots, prunes, tomatoes and 3 cups of water. Bring to a boil; reduce heat. Simmer, partially covered, until tomatoes begin to break apart and sauce is thickened, 25 to 30 minutes.

Return lamb and any accumulated juices to pan; cook until heated through, about 1 minute. Stir in cilantro and lime juice. Serve lamb with couscous, if desired; garnish with more cilantro.
Number Of Servings:
Number Of Servings:
4

 

 

 

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