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Archive for February, 2019

Moroccan Lamb | Gaggenau Recipe

Posted by on February 22nd 2019 in Kitchens, Recipe

Moroccan Lamb | Gaggenau 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

Preheat the combi steam oven at 160°C/80% humidity. Heat the oil in a large flameproof casserole, add...

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