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Moroccan Lamb | Gaggenau Recipe

Posted on February 22nd 2019 by

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 the lamb and cook for 3-4 minutes until browned. Add the onion and garlic and cook for 3-4 minutes until just beginning to soften. Add the spices and cook for a further minute.
Add the stock, lemon juice, rind, tomatoes, prunes and apricots, bring to the boil, place uncovered in the preheated combi steam oven and cook for 90-120 minutes (If using the main oven the casserole should be covered). Once cooked remove the cinnamon stick, add the coriander and stir in the ground almonds to thicken the sauce.

Serve with rice or couscous.

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