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  • Moroccan Lamb
  • Morag Standbrook

Moroccan Lamb


Moroccan Lamb                              

2 tablespoons Savour & Spice Tagine spice blend
1.5kg boned and chopped shoulder of lamb. (not too small)
1 large onion diced
3-4 tablespoons olive oil
1 tablespoon tomato paste
2 cups chicken stock
1 cup chopped dried apricots
1 tablespoon of minced fresh ginger
1 tablespoon grated lemon peel
2 tablespoons fresh coriander chopped
salt & pepper to season

1.  Coat the diced lamb in the S&S spice blend, cover for an hour or so in the fridge.
2. Heat oil in heavy pan over low to medium heat and brown lamb loin small batches.
3. Add to Tagine or casserole dish with the rest of ingredients except coriander salt and pepper.
4. Cook slowly for 1.5 hours at approx 180deg till meat lovely and tender. Season with salt and pepper. Serve with fluffy couscous and sprinkle chopped coriander on top.

(Lovely following day too)

  • Morag Standbrook