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Heavenly scents from this Heaven sent meal. The lamb is succulent and bursting with flavor. I made a mistake - I thought, and you know what thought did, that I had a bag of Prunes at home - not so! I substituted raisins, still excellent. I served it in whole wheat pitas, obviously eaten with knife and fork ,along with some tomato & sweet onion. Thanks Jans for another lamb keeper.

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Bergy September 26, 2004

I made this last night for a Shabbat dinner- it was so easy to make and delicious! I especially liked how it only required a few minutes of work, then simmer for an hour while I worked on other things. The only changes I made were to add a tiny bit of cumin cayenne pepper and a quarter of a preserved lemon to balance out the sweetness a little bit. It tastes even better the next day, I will definitely make this again, and will experiment making it with beef since lamb is expensive/seasonally available where I live. Thanks for posting!

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Sephardi Kitchen January 30, 2011

Wow this was easy and super-tasty! I cut the prunes in half, but realized halfway through the cooking why you don't have that in the instructions! The insides started to stick to the bottom of the pan - but I saved it before they burned. So, next time, I'll leave the prunes whole until the eating part :) And there will most definitely be a next time!

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barrdbarrbarr December 22, 2009

This one-pot wonder was a breeze to cook and so full of flavour. The fruit really brings out the sweetness in the lamb. I will definitely be cooking this recipe again.It is nice for something different rather than lamb roast! Totally excellent thanks for posting it Jan.

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Daisy Boo July 14, 2003

I used a leg of lamb which I debones and chopped up (got just over a 1k of meat but left the fruits the same but added an extra 1/4 cup of beef stock but I felt it needed more spice and overall was a simple stew with fruits but was a quick meal to make if you buy your meat pre-diced. Thank you JustJanS, made for Please Make My Recipe.

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I'mPat October 17, 2012

I think the flavors are good but I can't get my head wrapped around the texture of the cooked fruits. I think my mind is looking for desert, doesn't work for me. If you're ok with that, I think you'll enjoy this dish.

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achip September 08, 2012

This is my favorite way to use a leg of lamb! It is so easy and the flavors are delicious! I don't change anything about it and it's not as sweet as I first thought. Awesome recipe!

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deefoodie May 29, 2012

I didn't think this recipe would have much flavour but because it was so simple, I'd thought I'd give it a go. I am so glad I did cos it was delicious. I added half a can of chick peas to it to pad it out a bit more and it worked beautifully. Served it with cous cous and roasted peppers and mushrooms. Thank you for sharing this recipe.

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LoveFood #2 February 06, 2010

Another 5 star recipe. I used whole organic lamb rumps and chopped onion, potato and pumpkin and put it in with the lamb. I used a can of tomaotoes. I slow roasted it all at very low heat for 3 hours. It was scrumptious and so easy!!!

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Wendy's Kitchen October 20, 2009

i made this dish for tea today and much to my suprise my picky family scoffed the lot and even asked for seconds. definitely a winner and will happily cook this again. the lamb was so tender and sweet. thankyou.

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dougaldog69 August 11, 2009
One-pot Moroccan Lamb