MORROCAN LAMB & DATES
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
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.
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ali 254
[email protected]This dish was amazing! The lamb was cooked perfectly and the sauce was so flavorful. I will definitely be making this again.
willy de bruin
[email protected]I've tried this recipe a few times and it always turns out great. It's a really easy dish to make and it's always a hit with my guests.
Naim Rexhaj
[email protected]I made this dish for my family and they loved it. The lamb was so tender and the sauce was rich and flavorful.
MR Sayed
[email protected]This is my go-to recipe for lamb. It's always a crowd-pleaser.
Yildiz Argun
[email protected]I'm not a big fan of lamb, but this dish was really good. The dates added a nice sweetness to the dish.
Saidmohmed Said
[email protected]This is a great recipe! I've made it several times and it's always a hit.
RICHARD MULINGE
[email protected]Delicious!
ilyas ali
[email protected]I thought the dish was a bit bland. I added some extra spices and it was much better.
Sherry VanSluytman
[email protected]This dish was easy to make and very flavorful. I loved the combination of sweet and savory flavors. I will definitely be making this again.
Za'Nya Chris
[email protected]The lamb was a bit tough, but the sauce was delicious. I think I might try cooking the lamb for a little longer next time.
Jackie Sanders
[email protected]I made this dish for a party and it was a hit! Everyone loved the unique flavor combination of the lamb and dates. I would highly recommend this recipe to anyone looking for a delicious and impressive dish.
Boba Tea
[email protected]I followed the recipe exactly and the dish turned out great! The lamb was fall-off-the-bone tender and the sauce was rich and flavorful. I served it over couscous and it was a perfect meal.
Mani Gujjar
[email protected]This Moroccan lamb dish was a real treat! The combination of sweet dates and savory spices made for a mouthwatering experience. The lamb was cooked to perfection, tender and juicy. I will definitely be making this again!