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Mrouziya HT MC Moroccan 200mins
Serves 4 Hot Lamb Dried Fruit Nuts Main Course Gluten Wheat Dairy free Eggless Morocco North African Nth Africa
Ingredients 1kg/2.2lb Shoulder of Lamb, cut into large chunks 3 tbsp Ras el hanout (check ingredients) 480ml/16fl.oz. Water 2 tbsp Vegetable Oil 120ml/4fl.oz. Honey 100g/4oz Raisins, pre-soaked in hot water and drained 100g/4oz whole blanched Almonds, toasted
Instructions
1. Preheat the oven to 170C, 325F, Gas Mark 3. Coat the meat with ras el hanout using your hands to rub it in.
2. Place the meat in a flameproof casserole, add the water, oil, and honey, cover tightly and bake for 3 hours.
3. Remove the meat with a slotted spoon, transfer to an ovenproof dish and keep warm.
4. 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 thickens.
5. Return the meat to the sauce mixing well and heat through.
6. To serve - transfer meat to a warmed serving platter and garnish with the toasted almonds. Serve the extra sauce in a sauce boat.
More Lamb Recipes | General Lamb Preparation & Cooking Times | Lamb Cuts | More Moroccan Recipes
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