Friday, July 8, 2011
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Slow-baked Moroccan lamb with broad beans Recipe. Enjoy the Arabic Cuisine and learn how to make Slow-baked Moroccan lamb with broad beans.
Takes: 2hrs 15mins
1 lean shoulder of lamb
2tbsp olive oil
1 clove garlic, crushed and diced
1 red chilli, diced
5cm (2in) fresh ginger
2 onions, thickly sliced
1 red pepper, cut into strips
3 preserved lemons
200ml (7fl oz) water
275g (9oz) broad beans, peeled
Heat oven to Gas 4, 180°C, 250ºF. Trim meat into cubes, removing excess fat and skin.
In an ovenproof dish, sauté lamb in oil until lightly browned. Remove and put garlic, chilli, ginger, onions and pepper into dish. Sauté gently for 6 minutes, then return lamb to dish.
Add the other spices, lemons and water and mix well. Put in oven and cook for 1½ hours.
Remove from oven, add broad beans. Stir through and cook for a further 15 minutes. Serve with couscous.
More Arabic Food Recipes:
Easy lemon chicken tagine
Moroccan vegetable nut roast
Chicken Stew with Beans
Chicken Kabouli Interior Style
Tabbouleh with Chicken and Red Pepper
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