Moroccan Lamb |
Tips: Moist 'no-soak' dried fruits are available in
bags in most supermarkets. |
Prep Time: 10 min Cook Time: 1 hr 35 min
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Yield:4
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INGREDIENTS: |
1 lb 2 oz |
boneless leg of lamb |
|
1 tbsp |
corn oil |
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12 oz |
shallots, peeled but left whole |
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generous 1 3/4 cups |
chicken stock |
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1 tbsp |
clear honey |
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1 tsp |
ground cinnamon |
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1/2 tsp |
ground ginger |
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1/2 tsp |
saffron strands, lightly crushed |
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1/4 tsp |
freshly grated nutmeg |
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salt and pepper |
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grated rind and juice of 1 small orange, plus extra rind to garnish |
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12 |
no-soak prunes |
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couscous, to serve |
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DIRECTIONS: |
- Cut the lamb into large cubes. Heat the oil in a flameproof casserole, add the lamb, and cook over medium heat, stirring for 3-5 minutes, or until browned. Transfer to a plate.
- Add the shallots to the casserole and cook over low heat, stirring occasionally, for 10 minutes, or until golden. Transfer them to a separate plate with a perforated spoon.
- Pour away any excess fat from the casserole, then add the stock and bring to a boil, stirring constantly and scraping up any sediment form the bottom. Return the lamb to the casserole and stir in the honey, cinnamon, ginger, saffron, and nutmeg.
- Season to taste with salt and pepper, cover, and simmer for 30 minutes.
- Return the shallots to the casserole and add the orange rind and juice. Re-cover and simmer for an additional 30 minutes. Add the prunes and taste and adjust the seasoning, if necessary. Simmer, uncovered, for an additional 15 minutes.
- Garnish with orange rind and serve with couscous.
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www.CookingWithRenaLee.com |
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