Prep 10 mins
Cook 2 hrs
A lovely sweet and spicy casserole from Morocco. Cook time doesn't include marinating time.
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1⁄2 teaspoon chili flakes (or more to taste)
- 1⁄2 teaspoon ground cardamom
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 kg diced lamb
- 1 cup chicken stock
- 250 g pitted prunes
- 1⁄2 cup whole blanched almond
- Preheat oven to 180°C.
- Place all the spices, lemon juice and oil in a small bowl and mix to form a paste.
- Coat the lamb with the paste, cover and refrigerate overnight (or minimum 4 hours).
- Heat a large pan on high, add lamb in batches and cook for 3-5 minutes or until well browned. Place browned lamb in a large casserole dish.
- Pour the stock over lamb. Bake, covered for 1 hour, stirring occasionally.
- Mix in the prunes and almonds and bake uncovered for another hour, or until lamb is tender.
- Serve with couscous.
Excellent! Did not use any salt (my personal preference) and it was still very tasty. Loved the combination of spices and fruit/nuts. Will be making this again. Thanks Fairy Nuff!
The spices in this are quite tasty, although next time I will use a little less salt. I loved the crunch of the almonds and the fruitiness of the plums. Cooking time was a bit less for us (about 20 minutes early). We enjoyed this with couscous and a salad. Thanks for sharing! ~Sue
Dee-lish!! I used lamb chops and the ground cardamom was oh so heavenly. Served with whole wheat couscous, spinach salad and crusty bread. Huzzah! Reviewed for the Great Tangerine Hunt in N*A*M*E forum. ~td~