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Archive for February, 2019
Moroccan Lamb | Gaggenau Recipe
Posted by Alex Newbery on February 22nd 2019 in Kitchens, Recipe

Gaggenau appliance: Combi steam oven or oven
Settings: 160°C/80% humidity or 160°C
hot air
Cooking time: 90-120 minutes
Preparation time: 20 minutes
Ingredients for: 4 servings
2 tbsp olive oil
550g lean lamb, cubed
1 large onion, chopped
2 garlic cloves, crushed
1 cinnamon stick
1/2 tsp ground cumin
1/2 tsp ground ginger
750ml hot lamb stock
Grated rind and juice of 1 lemon
4 tomatoes, roughly chopped
75g ready to eat dried apricots
75g ready to eat dried prunes
25g ground almonds
3 tbsp fresh coriander, roughly chopped
Preparation:
Preheat the combi steam oven at 160°C/80% humidity. Heat the
oil in a large flameproof casserole, add...