Spiced Lamb Casserole

Name: Spiced Lamb Casserole
Total time: 2 h 50 min
Yield: 6
Cuisine: European, French
Ingredients: 2 tablespoons olive oil; 5.333 cups Lamb neck (in large chunks); 1 onion (quartered and sliced); 3 carrots (diced); 3 cloves garlic (finely chopped); 2 teaspoons Ras el hanout (spice mix); 4 cups lamb stock; 1 cup Prune

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Difficulty:

easy

Difficulty

Preparation:

2 h. 50 min.

Preparation

How healthy are the main ingredients?

carrot garlic

Ingredients

for

servings

Ingredients: 2 tablespoons
olive oil; 5.333 cups
Lamb neck (in large chunks); 1
onion (quartered and sliced); 3
carrots (diced); 3 cloves
garlic (finely chopped); 2 teaspoons
Ras el hanout (spice mix); 4 cups
lamb stock; 1 cup
Prune

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Product recommendation

Suggested variation: Moroccan Lamb with Apricots Replace the prunes with dried apricots and stir in 2 tbsp of chopped coriander leaves at the end.

Preparation steps

Preheat the oven to 140°C (120 fan) | 275°F | gas 1.

Heat the oil in a large cast iron casserole dish and sear the lamb on all sides until well browned. Remove the lamb from the pan and fry the onion, carrots and garlic for 5 minutes. Stir in the spice mix then add the stock and bring to a simmer.

Return the lamb to the pan, cover the casserole with a lid and cook in the oven for 2 hours.

Add the prunes 30 minutes before the end of the cooking time.