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Published by ifraser on April 20, 2020
Categories
  • Lamb
Tags
Print Recipe
Lamb Shoulder Moroccan Style
Course Main Dish
Cuisine Mediterranean
Servings
Ingredients
  • 1 lamb shoulder boned well trimmed and evenly tied
  • 30 ml olive oil
  • 160 g onion sliced in 1 cm small pieces
  • 500 ml rich beef stock
  • 135 g tomatoes canned, chopped
  • 3 ml garlic minced
  • 3 ml cumin ground
  • pinch allspice ground
  • 3 ml rosemary leaf dry
  • 25 g raisins
  • 75 g dried apricots halved
  • 20 g sliced almonds toasted
Course Main Dish
Cuisine Mediterranean
Servings
Ingredients
  • 1 lamb shoulder boned well trimmed and evenly tied
  • 30 ml olive oil
  • 160 g onion sliced in 1 cm small pieces
  • 500 ml rich beef stock
  • 135 g tomatoes canned, chopped
  • 3 ml garlic minced
  • 3 ml cumin ground
  • pinch allspice ground
  • 3 ml rosemary leaf dry
  • 25 g raisins
  • 75 g dried apricots halved
  • 20 g sliced almonds toasted
Instructions
  1. Season the lamb shoulder with salt and pepper and brown evenly in hot olive oil in a heavy large Dutch oven. Add the onions and sauté until golden, stir in the beef stock and bring to a boil. Reduce heat and add the tomatoes, garlic, cumin, allspice and rosemary. Cover and braise in a 2300 C oven until almost tender. About 1 hour. Add raisins, apricots and almonds and continue cooking for 15 minutes. Degrease the braising liquid and check seasoning.
  2. Carve the roast into 1 to 2 cm slices and serve 2 to 3 per portion with 60 ml of braising liquid and fruit.
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