Fruity moroccan lamb
4 servings
Ingredients
| Quantity | 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 |
Directions
MARINADE
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.