1 Review of Moroccan Slow Cooked Lamb

From: amanda l b

On May 11, 2008

This is wonderful recipe and has become a favourite in our house. I made some slight some modifications to suit the palate of my family - I ommitted the lemon peel and dried apricots and added some roasted pinenuts. I used diced lamb (all visible fat removed) and increased the cooking time to 3 hours. I made this recently as part of a Moroccan 'feast' for 40 people and it was received with rave reviews. The recipe trebled with ease.