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Ingredients
| couscous: 6.3 oz (Israeli) |
| lemons (cut into sections): 1/3 cup (preserved) |
| ground cumin: 1 tsp |
| garlic: 2 cloves (minced) |
| ground ginger: 1/2 tsp |
| ground cinnamon: 1/4 tsp |
| ground lamb: 1.5 lbs |
| carrots (chopped): 1 cup |
| onions: 1 (cut into thin wedges) |
| red tomatoes: 14.5 oz (undrained) |
| golden seedless raisins (not packed): 1/4 cup |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp (ground) |
| almonds (sliced): 1/3 cup |
Moroccan Lamb Casserole with Preserved Lemons
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
1. Preheat oven to 350 degrees F. Cook couscous according to package directions. Meanwhile, in a small bowl, combine preserved lemons, cumin, garlic, ginger, and cinnamon. Set aside.
2. In a large skillet, cook ground meat, carrots, and onion over medium heat until meat is brown. Drain off fat. Stir in cooked couscous, lemon mixture, tomatoes, raisins, salt, and pepper.
3. Transfer mixture to an ungreased 2- to 2-1/2-quart casserole. Bake, covered, about 30 minutes or until heated through. Sprinkle with almonds and cilantro. Makes 6 servings.