Lamb in Moroccan.

Lamb in Moroccan.

Lamb in Moroccan.

For the Moroccan cuisine, the combination of meat and sweet dried fruits is not the original culinary move, but the most common story. Try this fall to play it in your kitchen! Lamb in Moroccan.

4 servings
Preparation: 1 hour

Lamb in Moroccan.


• 600 grams of mutton without bone
• 1 large onion
• 4 cloves of garlic
• Dried apricots 1/2 cups
• 1/2 cup prunes
• 1 can (or 400 g) of canned tomatoes without skin
• 1 bunch of cilantro
• 2 tablespoons of lime or lemon juice
• 5 teaspoons of olive oil
• 1/2 teaspoon paprika
• ground black pepper
• salt.


1. Cut lamb cubes about 3 cm. Season with salt and black pepper.
Preheat olive oil in a saucepan over high heat. Fry the meat for 3-5 minutes before ruddy crust. Transfer lamb to a plate.

2. Cut the onions into half rings. Garlic - thin plates. Reduce the heat to medium. Cook, stirring, onions and garlic 2-4 minutes before softening.

Cut dried apricots into halves. Add the saucepan with prunes, tomatoes, paprika and 5 glasses of water. Bring to a boil. Return the mutton to the saucepan. Reduce the heat.

Cook over low heat for about 50 minutes. Cover the sauté pan with a lid to allow the tomatoes to soften and easily separate, and the sauce thickens.

3. Add lemon juice and cilantro leaves. Stir well. Decorate the dish with fresh herbs to taste.


As an accompaniment to mutton, couscous - the main side dish of Moroccan cuisine - is perfect.

Together with dried fruits and spices in the dish, you can add a little grated orange peel and ground cinnamon.

For decoration use seedlings of the daikon-they will lightly offend the taste of the dish.
With lamb and dried fruits, almonds combine well - with almond flakes you can sprinkle ready meat.

Lamb in Moroccan.


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