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26Ingredients
105Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 2 ras el hanout (Moroccan Spice, I like McCormick or you can make your own)
- 2 tsp. crushed red pepper (optional)
- 1 1/2 lb. lamb stew meat
- 2 Tbsp. olive oil
- 1 cup onions (chopped)
- 1 cup carrots (chopped)
- 3 garlic cloves (minced)
- 1 1/2 Tbsp. peeled fresh ginger (minced)
- 2 cups water (cups)
- 1 Orange (large)
- 2 Tbsp. apricot preserves (I like Smuckers)
- 1 cup dates (chopped, I like Sunsweet)
- 1 can crushed tomatoes (I like Hunts)
- 1/4 cup flour
- salt
- pepper
- 1/4 cup fresh parsley (chopped, for garnish, optional)
- 1 tsp. ground cumin
- 1 tsp. ground ginger
- 1 tsp. salt
- 3/4 tsp. black pepper
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground coriander
- 1/2 tsp. cayenne
- 1/2 tsp. ground allspice
- 1/4 tsp. ground cloves
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Reviews(2)
Arnesson 6 years ago
Seared the lamb on the stovetop then cooked it all in the pressure cooker for 35 minutes. Overall was satisfying but a little bland. Next time would add a little lemon juice and toasted almonds and salt to the end result for flavor and texture.
Teo 7 years ago
i used shanks n baby carrots...made my own moroccan spice instead of the ready made one..whole cloves instead of ground...added a pinch of saffron n nutmeg....omitted allspice...used abt 5 cups water instead of 2 ( and it was still flavourful)...had it with mashed potatoes...pot was wiped clean to the last drop:)