| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Moroccan | Jude1 | 4 | Servings |
INGREDIENTS
| 2 | t | Ground cumin |
| 1/4 | t | Ground cloves |
| 1 | t | Ground coriander |
| 1 | t | Dried thyme |
| 2 | Garlic cloves, crushed | |
| 1/2 | c | Orange juice |
| 3/4 | c | Dried apricots, cut into |
| halves | ||
| 1/2 | c | Raisins |
| 1/2 | c | Sherry |
| 1 | MAGGI Apricot Sauce Mix | |
| 1 | t | MAGGI Onion Stock Powder |
| 1/2 | c | Boiling water |
| 700 | g | Lamb leg steaks, cut into 2 |
| cm cubes |
INSTRUCTIONS
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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