MORROCAN LAMB & DATES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Morrocan Lamb & Dates image

Lamb, dates, spices and masses of coriander - one of my favourite dishes. Everyone comes back for seconds...

Provided by BonusMeals

Categories     Lamb/Sheep

Time 4h

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 kg leg of lamb or 1 leg of lamb
1 cup dates (chopped)
1/2 cup dried apricot (chopped)
1 tablespoon sliced almonds
2 onions (finely chopped)
1 bunch fresh coriander
1 tablespoon ground almonds
1 tablespoon sliced almonds
1 tablespoon olive oil
2 tablespoons olive oil
2 teaspoons cumin seeds
1 teaspoon sesame seeds
2 teaspoons ras el hanout spice mix (spice mix)
1 teaspoon ground cinnamon
3 garlic cloves (finely chopped)

Steps:

  • Remove the lamb from the bone, trimming off some/most of the fat to your preference. Cube the meat and place in a bowl.
  • Boil up the bones to make ~ 2 pints of stock - leave to simmer for an hour. Once cooled, run through a sieve and refrigerate until required. (Trim off any scraps from the bone and feed to any nearby salivating pets).
  • Whilst the stock is simmering, place the cumin and sesame seeds into a pestle and pound them. Add the remaining marinade ingredients and mix well.
  • Thoroughly mix the marinade into the meat, cover the bowl with cling film (plastic wrap) and refrigerate for 4 hours, or ideally overnight.
  • Allow the lamb to return to room temperature, mix well (to coat evenly with marinade), and sear in a hot frying pan - only adding further oil if required. Place the seared meat into a large casserole.
  • Soften the dates and apricots in the frying pan, then de-glaze the pan with some of the stock. Add to the casserole.
  • Add half the fresh coriander and the ground almonds to the casserole along with the remaining stock. Place in the oven on 140C (284F) for 2 ½ to 3 hours or until the meat is very tender and the stock has reduced to a thick sauce (check a couple of times during cooking and add a little water if necessary / it too much stock remains, remove lid and simmer on the hobs until thickened).
  • Remove from the oven, transfer to a warmed serving dish and sprinkle with the flaked almonds and coriander. Serve with couscous / Ras el Hanout couscous.

Amelia Powell
[email protected]


Iftukhar Hussain
[email protected]


Yousif Muthana
[email protected]


lillian kinney
[email protected]


Dimpho chiller bae Ntuli
[email protected]


Terri Hansley
[email protected]


Jasonheth Manga
[email protected]



Antispiral
[email protected]