A Taste Of Morocco In A Pot

A 0ne-pot dish is truly genius. I tried this Moroccan lamb recipe from Better Homes and Gardens and served it with couscous. A quick recipe to assemble that smells wonderful and tastes good. Best part while it is cooking, you can do other things like the laundry or just relax and read a book. Brilliant!


  • 1 tbsp oil
  • 750g diced lamb
  • 500ml beef or chicken stock
  • 2 small onions, chopped
  • 1/2 cup pitted prunes, halved
  • 1/2 cup dried apricots, halved
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • toasted slivered almonds, to garnish
  • couscous, to serve it with (Couscous is a  pasta of North African origin made of crushed and steamed semolina. You can buy them plain or  just like these packets I got from the supermarket, which have Moroccan flavors added already.)

Easy to assemble ingredients.


Heat the oil in a large saucepan. Add the meat in small batches, and cook over medium heat for 2 minutes, or until well browned

Add the stock, onion, prunes, apricots, ginger and cinnamon to the saucepan and season with pepper.

Bring to the boil, then reduce the heat and simmer, covered.

Cook for one hour, or until the meat is tender.

Empty couscous packets into a bowl.

Add boiling water and stir until grains are saturated. Refer to packet instruction about how much water to add. Cover with cling wrap and let stand for 5 minutes or until all water has been absorbed.

Serve Moroccan lamb on a bed of couscous. Garnish with toasted slivered almonds.

Enjoy your dinner! And for dessert …

Fresh seedless grapes.

Nothing Moroccan-ish about them but they're just juicy-licious. 🙂

This entry was published on February 2, 2012 at 9:41 am. It’s filed under cooking, food, recipes, Uncategorized and tagged , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “A Taste Of Morocco In A Pot

  1. Pingback: Moroccan Lamb with Apricots and Almonds | russellskitchen

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