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Moroccan Lamb Casserole Recipe
|Cumin||1⁄2 Teaspoon (2.5 ml)|
|Ground saffron||1⁄2 Teaspoon (2.5 ml)|
|Ground ginger||1⁄2 Teaspoon (1.25 ml)|
|Finely grated lemon rind||1⁄2 Teaspoon (15 ml)|
|Lean lamb||2 Pound, cubed (1 kg)|
|Butter||2 Ounce (50 g)|
|Cooking oil||30 Milliliter (2 tablespoons)|
|Onions||2 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Water/Stock||1 Cup (16 tbs)|
|Lemon||1⁄2 , juiced|
|Flaked almonds||4 Ounce (125 g)|
Serving size: Complete recipe
Calories 2959 Calories from Fat 1361
% Daily Value*
Total Fat 157 g241.7%
Saturated Fat 48.2 g241.1%
Trans Fat 0 g
Cholesterol 121.9 mg
Sodium 29.5 mg1.2%
Total Carbohydrates 77 g25.7%
Dietary Fiber 25 g99.9%
Sugars 17.6 g
Protein 331 g662.8%
Vitamin A 29.7% Vitamin C 83%
Calcium 43.7% Iron 45.7%
*Based on a 2000 Calorie diet
Coat the lamb cubes with the mixture.
Heat the butter and oil in a saucepan.
Add the lamb cubes and brown on all sides.
Add the onions and garlic and just enough water or stock to prevent the mixture from becoming too dry.
Fry for 10 minutes.
Then add a little more liquid, cover and simmer, adding more liquid from time to time, for 1 hour, or until the meat is tender.
Squeeze the lemon juice into the mixture, then stir in the almonds.
Simmer for a further 5 minutes.