 L’AGNELLO MAROCCHINO |
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2.5kg leg of lamb, deboned and cut in 3cm cubes (5.5lb)
5 tablespoons olive oil (120ml)
1 onion, finely chopped
1 tablespoon sugar (15ml)
1 teaspoon cinnamon (5ml)
12 dried prunes, pitted
1 teaspoon saffron (5ml)
1 cup vegetable stock (240ml)
2 tablespoons sesame seed
Salt and pepper to season |
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To start your L’Agnello Marocchino: |
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In a heated tangine (or pot), heat olive oil and sear lamb with onions for 2 minutes. |
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Add salt, pepper, cinnamon, sugar and saffron to the lamb. Let cook for another minute, stirring occasionally. |
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Add vegetable broth, cover with lid and let cook on low to medium heat for 45 minutes to one hour. |
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Turn off heat, add prunes and let rest with lid on for 5 minutes.
Sprinkle with sesame seeds before serving. |
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Per 4 persone |
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