Before beginning place raisins in a bowl of water and allow to soak for approximately 1 hour while preparing ingredients and cooking.
Put lamb, onion and olive oil into a pan and cook on medium heat; turning lamb regularly until beginning to brown.
Add water, black pepper, ginger, paprika, saffron, parsley, cilantro, and salt and pepper to taste.
Mix ingredients well, turn down heat and simmer until most of the water evaporates.
Prepare plates with food and sprinkle raisins on tagine.
220degrees).
Cut meat from lamb shoulder in 4cm cubes.
utch oven, heat oil; add lamb.
Cook over medium heat
o your dish.
Place lamb cubes in a large bowl
nd mix.
Place the lamb in a large bowl and
eat.
Preheat broiler. Season lamb and brush with honey. Broil
owl. Sprinkle spice mixture over lamb, turning to coat evenly. Sprinkle
f tagine or dutch oven with a tightly fitting lid. Brown lamb
smoke, add half the lamb; lightly brown on all
A clay tagine which demands long, very slow
Brown the lamb cubes in oil. Remove from
tagine or large flameproof Dutch oven on medium. Brown lamb shanks
Place diced lamb in a bowl, toss with
Heat oil in tagine or large skillet on high heat. Cook lamb, in
Sprinkle the lamb with Moroccan spice. Heat the oil in a pan, add the lamb fillets and cook until the lamb is cooked as desired. Remove the lamb to a warm serving plate.
Add the onion, garlic, red pepper and carrot to the pan and cook for 2-3 minutes.
Add the tomatoes and juice, and the Baby Peas, stirring to combine. Cover and cook over a low heat for 10 minutes.
Spoon the sauce onto the prepared couscous. Cut the lamb into slices and serve on top of the sauce.
Dredge lamb in flour.
Heat walnut
oup pot.
Add the lamb, onion and garlic and saute
For the stew, heat oil in a large saucepan on high. Saute onion and garlic for 1-2 mins until onion is tender. Stir in spices and cook, stirring, for 2-3 mins. Add vegetables stirring to coat. Cook for 3-5 mins, stirring occasionally, until browned. Mix in stock and zest. Bring to a boil and add chickpeas. Reduce heat to low and cook, uncovered, for 20 mins, until vegetables are cooked and sauce has thickened.
Meanwhile, to prepare the couscous, place in a large bowl and pour in 2 cups boiling water. Cover with plastic wrap, let stand for ...
Cut lamb backstraps into 2cm / 1\" strips.
Place lamb and all marindade ingredients into a bowl and mix well using your hands.
Cover and refrigerate for one hour.
Grilling on a BBQ until medium/rare is suggested, although a little longer won't do any harm if you like it a little more done but don't go too overboard.
Serve with a light salad and minted yoghurt. I used Recipe#53979 for the minted yoghurt.
repared trays.
Combine ground lamb, Moroccan seasoning and onions in a