SpicesInc.com - Moroccan Lamb Curry

Moroccan Lamb Curry

Moroccan Lamb Curry

2 pounds leg of lamb, cubed
3 clove garlic, chopped
1 large onion, chopped
1 teaspoon fresh ginger chopped
4 tablespoon olive oil
2 tablespoons Ras El Hanout, or to taste
1/2 cup orange juice
1 teaspoon dried orange zest
1 cup chicken stock
20 dried apricots
1 tablespoon lemon juice
Sea Salt
Fresh Ground Black Pepper Medium Grind
4 tablespoons fresh coriander or 2 teaspoons dried Coriander Seed Powder

Directions:
1. Heat oil in large saucepan.
2. Sauté garlic, onions and ginger for 1 minute over high heat.
3. Remove from pan and set aside.
4. Brown meat in the same pan about 5 minutes. Return onion mixture to pan and add spice blend and cook about 2 minutes.
5. Add orange juice and stock and simmer for about an hour.
6. Add apricots and orange zest and simmer for another 30 minutes. Add additional stock if mixture seems dry.
7. Season with salt, pepper and lemon juice just before serving.
8. Sprinkle with coriander.

Serves: 4

Prep time: 1 hour 45 minutes


Ras El Hanout	Sea Salt	Ground Black Pepper Medium Grind	Coriander Seed Powder