Monday, June 22, 2015

Moroccan Lamb

I couldn't find a picture of Moroccan lamb, so instead I have put up a picture of the children who eat it! 

2-3 pound lamb or beef stew meat, or roast cut up 
1 teaspoon tumeric
1 teaspoon black pepper
1/4 cup olive oil
2 teaspoons paprika
1/2 teaspoon ground ginger
2 teaspoons cumin
1/4 teaspoon cayenne pepper
1 onion, finely chopped
1/4 cup parsley chopped fine
1/2 teaspoon cinnamon
juice of 1 lemon

Fry meat in oil with tumeric, salt, pepper, paprika, turning meat often until lightly browned.
Cover and simmer over low heat for 15 minutes. Stir in the remaining spices, onions, herbs, lemon juice and water almost covering meat. Cook for 1-1/2 to 2 hours untill meat is buttery and tender. (If bones are included, cook until meat is falling of bones.)
Stock should have thickened almost to a gravy. If not, add corn starch to thicken it.

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