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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
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A lovely sweet and spicy casserole from Morocco. Cook time doesn't include marinating time. 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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