Spiced Lamb Topped with Tomatoes
Recipe: #9368
April 30, 2013
Categories: Lamb/Mutton, Moroccan, Sunday Dinner, Marinate, Oven Roast, High Protein, Low Carbohydrate, Fresh Tomatoes, more
"Cook time doesn't include 3-4 hour marinating time. You can add more spices and herbs during the last 20 minutes of cooking time, to taste. Moroccan. From North African Cooking. Posted for the You Want What?! recipe posting game."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (127.7 g)
- Calories 117.4
- Total Fat - 8.6 g
- Saturated Fat - 1.7 g
- Cholesterol - 3.2 mg
- Sodium - 259.8 mg
- Total Carbohydrate - 8 g
- Dietary Fiber - 1.9 g
- Sugars - 4.2 g
- Protein - 3.4 g
- Calcium - 42 mg
- Iron - 1.5 mg
- Vitamin C - 10.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a small bowl combine the cinnamon, cumin, ginger, parsley, and cilantro. Spread over lamb and place in refrigerator for 3-4 hours.
Step 2
Preheat oven to 325F.
Step 3
Heat 2 tablespoons of oil in a heavy pan or flame-proof casserole. Add the onion, sprinkle with salt, and cook over low heat, stirring occasionally until browned and caramelized. Remove onions from the casserole and set aside.
Step 4
Add about 1 tablespoon of oil to the pan and brown the lamb. Sprinkle any remaining spice mixture over the lamb.
Step 5
Cover the lamb with the carmalized onions.
Step 6
Blend a little water with the tomato paste and pour over the onions.Add enough water to almost cover.
Step 7
Bring to a simmer, cover tightly, and cook in the oven for about 1 hour 40 minutes until the lamb is tender.
Step 8
Put a tomato half, cut side down, on each lamb shank.
Step 9
Check the seasoning and spicing of the cooking liquid, then baste the tomatoes. Sprinkle with fine sugar, cover and return to the oven for 20 minutes.
Tips
No special items needed.
0 Reviews
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