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Nutrition Facts
Serving Size 1 (235g) Recipe makes 4 servings The following items or measurements are not included below: pitted prunes
Calories 574
Calories from Fat 378		(65%)
Amount Per Serving		%DV
	Total Fat 42.0g	64%
	Saturated Fat 12.1g	60%
	Monounsaturated Fat 21.9g
	Polyunsaturated Fat 5.0g
	Trans Fat 0.0g
Cholesterol 133mg		44%
Sodium 777mg		32%
Potassium 698mg		19%
Total Carbohydrate 8.7g		2%
	Dietary Fiber 3.1g	12%
	Sugars 2.2g
Protein 41.2g		82%
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Sue L

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Recipe #140886 | 2¼ hours | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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 refrigerate 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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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!

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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

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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~

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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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