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Mrouziya���� HT�� MC� Moroccan� 200mins

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Serves 4��� Hot�� Lamb� Dried Fruit� Nuts� Main Course�� Gluten Wheat Dairy free� Eggless�� Morocco� North African� Nth Africa

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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�

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Instructions

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1. Preheat the oven to 170C, 325F, Gas Mark 3. Coat the meat with ras el hanout using your hands to rub it in.�

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2. Place the meat in a flameproof casserole, add the water, oil, and honey, cover tightly and bake for� 3� hours.�

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3. Remove the meat with a slotted spoon, transfer to an ovenproof dish and keep warm.�

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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.�

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5. Return the meat to the sauce mixing well and heat through.

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6. To serve - transfer meat to a warmed serving platter and garnish with the toasted almonds. Serve the extra sauce in a sauce boat.

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More Lamb� Recipes� | �General Lamb Preparation & Cooking Times�� |� Lamb Cuts� |� More Moroccan Recipes

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Key techniques required to make this recipe

Chop to � To cut into pieces of approximately the same size.
Slice to - �To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

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Freezing/Make ahead

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Tips, Options and Substitutions

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Main equipment required to make this Recipe

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Chopping Knife

Saucepan

Wooden or Plastic Spoon

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Related Recipes and Information

More Lamb� Recipes�

General Lamb Prep & Cooking Times

Lamb Cuts�

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