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Micahlynn
Moroccan lamb stew
A nice Moroccan recipe. The main course contains the following ingredients: meat, oil, lamb medallions, onions (in half rings), cumin (djinten) (powder), ginger powder (djahé), saffron, ground coriander (ketoembar), cinnamon powder, dried prunes without seeds, dried apricots , green olives (without pit) and sugar.
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Ingredients
Directions
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Heat the oil in a frying pan and fry the meat around brown.
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Fry the onion until it looks glassy.
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Stir in cumin, ginger, saffron, coriander and a pinch of cinnamon and pour boiling water until the meat is covered (about 400 ml).
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Add salt and (freshly ground) pepper to taste.
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Bring to the boil and simmer for 1 hour with the lid on the pan.
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Boil the plums, apricots and olives in another pan with the sugar and 300 ml water and 1 knife cinnamon for 10 minutes over medium heat.
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Pour off so much moisture that the fruit is still half underneath.
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Fill with the cooking water from the meat until it is underneath and let it simmer for 15 minutes.
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After an hour, check with a fork that the meat is cooked, otherwise let it simmer for another 30-45 minutes.
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Make sure that the moisture leaves the meat partially uncovered so that it can tan.
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Serve the meat in the middle, the plums and olives over it.
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Tasty with boiled eggs in parts and roasted sesame seeds.
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Serve couscous with it..
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Nutrition
640Calories
Sodium5% DV130mg
Fat60% DV39g
Protein72% DV36g
Carbs117% DV350g
Fiber4% DV1g
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