Wednesday, April 3, 2013

Moroccan lamb - recipe (including photos)

  • 400-500 grams of lamb
  • 1 spoon of sunflower oil
  • 4 spoons of tomato juice
  • 3 onions
  • 1 spoon of honey
  • 1 spoon of condiments (pepper, paprika, saffron etc)
  • half of a teaspoon of cinnamon
  • a bit of ginger
  • the zest and juice from one orange
  • salt

Heat the sunflower oil and add the chopped meat. Let it fry for 5 minutes.

Add the chopped onions and let it cook for 10 minutes at slow fire, mixing from time to time.

Take out the meat and the onions and throw away the sunflower oil.

In the empty pot pour 200 milliliters of water and let it boil.

When boiling add the juice and the zest from the orange. Let it boil for a few seconds.

Add the meat, the onions, the grated ginger, the salt, the honey, the cinnamon an the other condiments you have.
Let it cook for 20 minutes.

 Add the tomato juice and let it cook for another 20 minutes.

Can be served on a bed of boiled rice.



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