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Categories:
sweet paprika ground ginger red chili powder ground cumin ground coriander pepper ground cardamom cinnamon allspice lemon juice olive oil salt lamb orange chicken stock prunes grape leaves
Viewed: 72 - Published at: 6 years agoIngredients
- 2 teaspoons sweet paprika
- 1 teaspoon ground ginger
- 1 teaspoon red chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon pepper
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 kg boneless leg of lamb, trimmed of excess fat and cut into 2 cm cubes
- 1 orange, juice of
- 2 cups chicken stock
- 90 g apricots, chopped
- 90 g prunes, chopped
- 20 large grape leaves, fresh or preserved
Method
- Combine spices, lemon juice, oil and salt to form a smooth paste.
- Place lamb in a ceramic or glass dish, add paste and combine well.
- Cover and refrigerate for at least 4 hours.
- Transfer lamb to a heavy-based casserole, add orange juice and stock.
- Combine well, cover with a tight fitting lid, then cook stirring occasionally, at 180c for 1 hour.
- Stir through apricots and prunes, return to the oven and cook for another 30 minutes or until lamb is tender.
- Place vine leaves over lamb in overlapping layers, then replace lid and cook for another 30 minutes.
- I would serve this over cous cous with a Moroccan-style salad on the side.
