Thursday, November 4, 2010
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan Lamb Casserole Recipe. Enjoy cooking tasty Moroccan food and learn how to make Moroccan Lamb Casserole.
Moroccan Lamb Casserole: Lamb works very well with strong flavours like the cumin and chilli in this recipe for morrocan lamb casserole. Using four lean lamb loin chops, this lamb recipe will serve 2 people.
You Will Need
4 medium lamb loin chops
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp mild chilli powder
1 small Onion
8 oz tin of chopped tomatoes
1 Tbsp tomato puree
2 Tbsp olive oil
1 lamb stock cube
Step 1: Season
Toss the chops with one teaspoon each of ground cinnamon, ground cumin and mild chilli powder, one chopped small onion, two crushed garlic cloves, two tablespoons each of chopped fresh mint and coriander and two tablespoons of olive oil.
Step 2: Cook
Heat a flameproof casserole dish, add the lamb mixture and cook over a medium heat for 6-8 minutes, turning occasionally, until the lamb and the onions are golden. Stir in a 227g can of chopped tomatoes, 1 tablespoon of tomato purée and 275ml of cold water. Crumble over half a lamb stock cube and bring to the boil. Stir the mixture well, then cover and cook in a preheated oven at 190°C/Gas 5 for 45-55 minutes until the lamb is meltingly tender.
Step 3: Accompaniments
While the lamb's cooking, prepare some couscous, stirring in a variety of dried fruits - raisins, prunes and apricots work particularly well with the morrocan flavours. Steam some green beans. Serve the lamb on a bed of cous-cous with the beans on the side.
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