CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Moroccan |
Jude1 |
4 |
servings |
INGREDIENTS
2 |
ts |
Ground cumin |
1/4 |
ts |
Ground cloves |
1 |
ts |
Ground coriander |
1 |
ts |
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 |
pk |
MAGGI Apricot Sauce Mix |
1 |
ts |
MAGGI Onion Stock Powder |
1/2 |
c |
Boiling water |
700 |
g |
Lamb leg steaks; cut into 2 cm cubes |
INSTRUCTIONS
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.
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