Moroccan lamb

Ingredients for Moroccan lamb

Instructions for Moroccan lamb

To prepare the Moroccan lamb recipe, please follow these instructions:

Cut the meat into quite large cubes, put them in a pan that can withstand being placed in the oven. Add the spices and stir the water and half of the honey. Let it all boil and then simmer for low heat and half-sealed lid for 35 minutes.

Arrow the bulbs. Remove the pot from the heat, pour the liquid into a small saucepan and cook to about 3-4 dl.

Bring the onions in the pan to the meat, stir the shredded cloud and the rest of the honey and season with salt.

Place the pan on the middle rib in a 225 degree hot oven and let the dish fry without lid for about 30 minutes until the onions have become brown and all the liquid is almost evaporated.

This is suitable for fluffy flute or loose rice.