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Moroccan Lamb



  • 1.

    Heat oil in a heavy based casserole dish, brown lamb well on both sides and remove.

  • 2.

    Add onion, pepper, spices and chilli and saute for 1 minute. Add stock, pumpkin and lamb and simmer covered for 10 minutes.

  • 3.

    Remove lid, add lemon rind and simmer uncovered a further 10 minutes or until reduced slightly. Add chopped coriander.

  • 4.

    Serve over couscous with a dollop of yogurt, sprinkled with almonds and extra coriander.


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» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Moroccan Lamb.


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