1 Review

This is wonderful recipe and has become a favourite in our house. I made some slight some modifications to suit the palate of my family - I ommitted the lemon peel and dried apricots and added some roasted pinenuts. I used diced lamb (all visible fat removed) and increased the cooking time to 3 hours. I made this recently as part of a Moroccan 'feast' for 40 people and it was received with rave reviews. The recipe trebled with ease.

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amanda l b May 11, 2008
Moroccan Slow Cooked Lamb