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Moroccan Lamb

Cookbook MarthaStewart

Category Name Meat

Servings 4 Tools

Serving Size

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions

5 Teaspoon(s) olive oil

1 1/4 Pound(s) boneless leg of

lamb, cut into

1-inch cubes

Coarse salt and

ground pepper

1 Large onion, halved and

sliced

4 garlic cloves, thinly sliced

1/2 Teaspoon(s) paprika

1/2 Cup(s) dried apricots,

halved

1/2 Cup(s) pitted prunes

1 Can(s) (14 1/2 ounces)

whole peeled

tomatoes, drained

1/2 Cup(s) packed fresh

cilantro leaves, plus

more for garnish

for the lamb

2 Tablespoon(s) fresh lime juice

Couscous, for

serving (optional)

Method

1. In a 5-quart saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat

bottom of pan. Season lamb with salt and pepper; cook until browned, 3 to 5 minutes.

Transfer to a plate.

8/25/2004 1:23:18 PM Page 1 of 2 Moroccan Lamb
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