Fruity moroccan lamb

Yield: 4 servings

Measure Ingredient
2 teaspoons Ground cumin
¼ teaspoon Ground cloves
1 teaspoon Ground coriander
1 teaspoon Dried thyme
2 Garlic cloves; crushed
½ cup Orange juice
¾ cup Dried apricots; cut into halves
½ cup Raisins
½ cup Sherry
1 pack MAGGI Apricot Sauce Mix
1 teaspoon MAGGI Onion Stock Powder
½ cup Boiling water
700 grams Lamb leg steaks; cut into 2 cm cubes


Combine all the marinade ingredients in a plastic bag.

Add the lamb and mix well.

Remove the air and seal the bag with a twist tie. Refrigerate for 3 hours.

While the meat is marinating, prepare the dried fruit. Place the apricots and raisins in a bowl. Add the sherry and stand for 3 hours.

Place the lamb and marinade in a casserole dish. Add the dried fruit and any remaining sherry.

Place the sauce mix and stock powder in a bowl. Add the boiling water and whisk until smooth.

Pour over the meat mixture and stir thoroughly. Cover the casserole.

Cook in a preheated oven, 170 C for 11/4-11/2 hours or until the lamb is tender. Serve with rice.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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