4 Hot Lamb
Dried Fruit Nuts Main Course Gluten Wheat Dairy free Eggless Morocco North African
Shoulder of Lamb, cut into large chunks
el hanout (check ingredients)
tbsp Vegetable Oil
Raisins, pre-soaked in hot water and drained
whole blanched Almonds, toasted
Preheat the oven to 170C, 325F, Gas Mark 3. Coat the meat with ras el hanout
using your hands to rub it in.
Place the meat in a flameproof casserole, add the water, oil, and honey, cover
tightly and bake for 3 hours.
Remove the meat with a slotted spoon, transfer to an ovenproof dish and keep
Skim the fat from the liquid remaining in the flameproof casserole. Add the
raisins then cook, stirring, over a medium heat for 10 minutes until the sauce
Return the meat to the sauce mixing well and heat through.
To serve - transfer meat to a warmed serving platter and garnish with the
toasted almonds. Serve the extra sauce in a sauce boat.
Lamb Recipes | General
Lamb Preparation & Cooking Times |
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