Moroccan Lamb (or Chickenwith tomatoes, almonds and apricots
Posted: Sun Aug 09, 2015 7:53 pm
Please do try this recipe with different meats as it is amazing I have made it today with a chicken and it was fabulous. It is my OH's favourite marinade. We got the recipe from a Sainsburys Booklet.
Moroccan Lamb with tomatoes, almonds and apricots
5 shallots peeled and sliced
12 cherry tomatoes
1 x 100g pack blanched almonds
16 So Organic dried apricots
1 boneless lamb leg joint about 800 g at room temperature
For the paste
1 heaped tbsp ground cumin
1 tbsp ground coriander
1 tsp ground cinnamon
75g root ginger peeled and roughly chopped
2 garlic cloves sliced
2 tbsp tomato puree
2 tsp sea salt
1 tsp chilli flakes or crushed chillies
2 tbsp pomegranate molasses
3 tbsp olive oil
Pre heat the oven to 160 degrees C fan 140 dec C Gas 3
Blend all the paste ingredients with freshly ground black pepper and a little water in a jug using a stick blender (or liquidiser to make a thick paste)
Put the shallots, tomatoes, almonds and apricots in a smallish roasting tin. Put the lamb on top and spread the paste over the meat.
Cover the tin with a layer of baking paper then a layer of foil, wrapping both around the meat and under the tin. Cook in the oven for 3 hours, then uncover and cook for another 30 minutes before serving.
614 cals: 39g fat (9g sat fat)
48g protein
3g fibre
20g carbs
18g total sugars
3g salt..
I also made Hugh Fearnley – Whittingstalls recipe from River Cottage Veg Everyday. Tahini-dressed courgette and green bean salad Page 74 and our cabbage and carrots from our allotment.
Moroccan Lamb with tomatoes, almonds and apricots
5 shallots peeled and sliced
12 cherry tomatoes
1 x 100g pack blanched almonds
16 So Organic dried apricots
1 boneless lamb leg joint about 800 g at room temperature
For the paste
1 heaped tbsp ground cumin
1 tbsp ground coriander
1 tsp ground cinnamon
75g root ginger peeled and roughly chopped
2 garlic cloves sliced
2 tbsp tomato puree
2 tsp sea salt
1 tsp chilli flakes or crushed chillies
2 tbsp pomegranate molasses
3 tbsp olive oil
Pre heat the oven to 160 degrees C fan 140 dec C Gas 3
Blend all the paste ingredients with freshly ground black pepper and a little water in a jug using a stick blender (or liquidiser to make a thick paste)
Put the shallots, tomatoes, almonds and apricots in a smallish roasting tin. Put the lamb on top and spread the paste over the meat.
Cover the tin with a layer of baking paper then a layer of foil, wrapping both around the meat and under the tin. Cook in the oven for 3 hours, then uncover and cook for another 30 minutes before serving.
614 cals: 39g fat (9g sat fat)
48g protein
3g fibre
20g carbs
18g total sugars
3g salt..
I also made Hugh Fearnley – Whittingstalls recipe from River Cottage Veg Everyday. Tahini-dressed courgette and green bean salad Page 74 and our cabbage and carrots from our allotment.