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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (341g) Recipe makes 4 servings |
||
| Calories 829 | ||
| Calories from Fat 381 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 42.4g | 65% | |
| Saturated Fat 12.2g | 61% | |
| Monounsaturated Fat 22.0g | ||
| Polyunsaturated Fat 5.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 133mg | 44% | |
| Sodium 779mg | 32% | |
| Potassium 1476mg | 42% | |
| Total Carbohydrate 76.6g | 25% | |
| Dietary Fiber 10.7g | 42% | |
| Sugars 42.7g | ||
| Protein 43.5g | 86% | |
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By: Fairy Nuff
Oct 10, 2005
A lovely sweet and spicy casserole from Morocco.Cook time doesn't include marinating time.
SERVES 4 -6 , 1 casserole
Ingredients
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1/2 teaspoon chili flakes (or more to taste)
- 1/2 teaspoon ground cardamom
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 kg diced lamb
- 1 cup chicken stock
- 250 g pitted prunes
- 1/2 cup whole blanched almond
Directions
1
Preheat oven to 180°C.2
Place all the spices, lemon juice and oil in a small bowl and mix to form a paste.3
Coat the lamb with the paste,cover and refridgerate overnight (or minimum 4 hours).4
Heat a large pan on high, add lamb in batches and cook for 3-5 minutes or until well browned. Place browned lamb in a large casserole dish.5
Pour the stock over lamb. Bake, covered for 1 hour, stirring occasionally.6
Mix in the prunes and almonds and bake uncovered for another hour, or until lamb is tender.7
Serve with couscous.
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- Course > Main Dish > Stews
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- Cuisine > African > Northern > Moroccan
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Casseroles
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Spicy
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Featured Reviews for This Recipe
From: Lambkyns
On Nov 6, 2008
Excellent! Did not use any salt (my personal preference) and it was still very tasty. Loved the combination of spices and fruit/nuts. Will be making this again. Thanks Fairy Nuff!
From: Sue L
On Aug 7, 2008
The spices in this are quite tasty, although next time I will use a little less salt. I loved the crunch of the almonds and the fruitiness of the plums. Cooking time was a bit less for us (about 20 minutes early). We enjoyed this with couscous and a salad. Thanks for sharing! ~Sue
From: Cookgirl
On Feb 28, 2008
Dee-lish!! I used lamb chops and the ground cardamom was oh so heavenly. Served with whole wheat couscous, spinach salad and crusty bread. Huzzah! Reviewed for the Great Tangerine Hunt in N*A*M*E forum. ~td~
From: Chef Lulabella
On Dec 12, 2005
What a great recipe! Sweet and spicy, and very easy to make. I followed the recipe pretty closely - had to pry cardamom seeds out of their pods because I didn't have any ground - and it turned out really well. My boyfriend loved it. I served this with jewelled couscous.
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