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Moroccan Lamb Casserole

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  Cumin 1⁄2 Teaspoon (2.5 ml)
  Ground saffron 1⁄2 Teaspoon (2.5 ml)
  Ground ginger 1⁄2 Teaspoon (1.25 ml)
  Finely grated lemon rind 1⁄2 Teaspoon (15 ml)
  Lean lamb 2 Pound, cubed (1 kg)
  Butter 2 Ounce (50 g)
  Cooking oil 30 Milliliter (2 tablespoons)
  Onions 2 , chopped
  Garlic 1 Clove (5 gm), crushed
  Water/Stock 1 Cup (16 tbs)
  Lemon 1⁄2 , juiced
  Flaked almonds 4 Ounce (125 g)

Mix the cumin, saffron, ginger, salt and pepper to taste and lemon rind together.
Coat the lamb cubes with the mixture.
Heat the butter and oil in a saucepan.
Add the lamb cubes and brown on all sides.
Add the onions and garlic and just enough water or stock to prevent the mixture from becoming too dry.
Fry for 10 minutes.
Then add a little more liquid, cover and simmer, adding more liquid from time to time, for 1 hour, or until the meat is tender.
Squeeze the lemon juice into the mixture, then stir in the almonds.
Simmer for a further 5 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2959 Calories from Fat 1361

% Daily Value*

Total Fat 157 g241.7%

Saturated Fat 48.2 g241.1%

Trans Fat 0 g

Cholesterol 121.9 mg40.6%

Sodium 29.5 mg1.2%

Total Carbohydrates 77 g25.7%

Dietary Fiber 25 g99.9%

Sugars 17.6 g

Protein 331 g662.8%

Vitamin A 29.7% Vitamin C 83%

Calcium 43.7% Iron 45.7%

*Based on a 2000 Calorie diet


Moroccan Lamb Casserole Recipe