Lamb with Potatoes HT MC Moroccan 90mins
Lamb Vegetables Dried Fruit Spices Herbs Main Course Dairy Free Eggless Morocco North African Africa
Boned Shoulder of lamb, cut into 5cm/2-inch cubes
Potatoes, Peeled and cut into 2.5cm/1-inch cubes
Tinned chopped Tomatoes
teasp Ground Coriander
teasp Ground Cumin
tbsp Freshly chopped Thyme Leaves
tbsp Red wine vinegar
Baby spinach, washed
Preheat the oven to 170C, 325F, Gas mark 3.
Heat the oil in a large flameproof casserole add the onions and garlic and sauté
Add the lamb and brown on all sides.
Add the spices, mix well and cook for 1 minute.
Add the potatoes, sultanas, thyme, vinegar and tomatoes, season well and
add the lamb stock.
Bring to the boil mixing well then cover, transfer to the oven
and cook for at least 1¼ hours.
Once the potatoes and meat and very tender, add the spinach, mix well until the
spinach has just wilted and serve immediately.
Lamb Recipes | General
Lamb Preparation & Cooking Times |
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