Fruity Moroccan Lamb Casserole


3lb (1.362kg) Diced lamb shoulder / leg
2 level teaspoons of ground cumin
½ a level teaspoon of ground cloves
2 level teaspoons of ground coriander
2 level teaspoons of dried thyme
4 crushed garlic cloves
6 fluid oz of orange juice
3 table spoons of olive oil
*********Additional Ingredients********
6 oz Dried apricots
3 oz Raisins
10 fluid oz sherry
3 fluid oz of vinegar

Cooking Instructions

  1. Combine all the marinade ingredients and mix well with the lamb, allow to marinate in the fridge over night.
  2. Combine all the additional ingredients and allow them to marinate at room temperature overnight.
  3. Remove meat and retain the marinade. Brown the meat off in a heavy bottomed casserole dish.
  4. Once browned add 4 tablespoons of flour, the retained marinade and 1 pint of lamb stock.
  5. Add the additional ingredients – fruit mix. Bring to boil, season and cook at 160 C for 1¼ hours
  6. Serve with cou cous, decorated with sliced almonds and parsley
By Pam
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