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    You are in: Home / Recipes / Morrocan Lamb & Dates Recipe
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    Morrocan Lamb & Dates

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    1 hr

    3 hrs

    BonusMeals's Note:

    Lamb, dates, spices and masses of coriander - one of my favourite dishes. Everyone comes back for seconds...

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    Units: US | Metric



    1. 1
      Remove the lamb from the bone, trimming off some/most of the fat to your preference. Cube the meat and place in a bowl.
    2. 2
      Boil up the bones to make ~ 2 pints of stock – leave to simmer for an hour. Once cooled, run through a sieve and refrigerate until required. (Trim off any scraps from the bone and feed to any nearby salivating pets).
    3. 3
      Whilst the stock is simmering, place the cumin and sesame seeds into a pestle and pound them. Add the remaining marinade ingredients and mix well.
    4. 4
      Thoroughly mix the marinade into the meat, cover the bowl with cling film (plastic wrap) and refrigerate for 4 hours, or ideally overnight.
    5. 5
      Allow the lamb to return to room temperature, mix well (to coat evenly with marinade), and sear in a hot frying pan - only adding further oil if required. Place the seared meat into a large casserole.
    6. 6
      Soften the dates and apricots in the frying pan, then de-glaze the pan with some of the stock. Add to the casserole.
    7. 7
      Add half the fresh coriander and the ground almonds to the casserole along with the remaining stock. Place in the oven on 140C (284F) for 2 ½ to 3 hours or until the meat is very tender and the stock has reduced to a thick sauce (check a couple of times during cooking and add a little water if necessary / it too much stock remains, remove lid and simmer on the hobs until thickened).
    8. 8
      Remove from the oven, transfer to a warmed serving dish and sprinkle with the flaked almonds and coriander. Serve with couscous / Ras el Hanout couscous.

    Ratings & Reviews:

    • on April 24, 2014


      As I was making this just for myself I lowered the amount to one serving and used a lamb shank. I still followed the meat removal and all but only had the time to marinate for 2 hrs so I added a bit of strong chicken broth. It worked just fine and the finished dish utterly delicious. I make the ras el hanout from a recipe here on food and always keep it on hand. I'll make this again when I have time to let it marinate overnight but I can't imagine it being much better. Made for PAC, Spring 2014.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Morrocan Lamb & Dates

    Serving Size: 1 (335 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 697.4
    Calories from Fat 382
    Total Fat 42.5 g
    Saturated Fat 15.6 g
    Cholesterol 167.5 mg
    Sodium 147.2 mg
    Total Carbohydrate 30.4 g
    Dietary Fiber 4.1 g
    Sugars 23.0 g
    Protein 48.7 g

    The following items or measurements are not included:

    fresh coriander

    ras el hanout spice mix

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