Middle Eastern Lamb Casserole Baked Under Vine-leaves

Recipe by JustJanS
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READY IN: 2hrs 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine spices, lemon juice, oil and salt to form a smooth paste.
  • Place lamb in a ceramic or glass dish, add paste and combine well.
  • Cover and refrigerate for at least 4 hours.
  • Transfer lamb to a heavy-based casserole, add orange juice and stock.
  • Combine well, cover with a tight fitting lid, then cook stirring occasionally, at 180c for 1 hour.
  • Stir through apricots and prunes, return to the oven and cook for another 30 minutes or until lamb is tender.
  • Place vine leaves over lamb in overlapping layers, then replace lid and cook for another 30 minutes.
  • I would serve this over cous cous with a Moroccan-style salad on the side.
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