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-> [African, Entrees, Lamb & Mutton, Meats, Moroccan] -> [Meshoui Recipe] |
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Meshoui
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| Artist: |
_ |
| Categories: |
African, Entrees, Lamb & Mutton, Meats, Moroccan |
| Yield: |
5 |
| Rating: |
0 |
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Ingredients:
| | THE LAMB | | 4
| lbs | Lamb, leg of | | 1
| | Carrot | | 1
| | Onion, med. | | 2
| | Tomatoes | | 1
| | Celery, rib | | 1
| | Parsley, small bunch | | 1
| tbsp | Paprika | | 1
| tbsp | Salt | | 1
| tbsp | Black Pepper | | 2
| tbsp | Chopped Carlic | | 1
| quart | Water | | | SAUCE | | 1
| quart | Water | | 1
| tbsp | Tomato paste |
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Procedures:
| 1 | Preheat oven to 350 degrees. | | 2 | All vegetables should be coarsely chopped. | | 3 | Rub paprika, salt, pepper, and garlic all over lamb. | | 4 | Set aside. | | 5 | In a roasting pan, nestle lamb in the center of the vegetables and cook, uncovered for approx. 20 min (for 4 lb. leg) or until top of lamb is brown add water, cover, and cook 1 ?hours for medium done roast. | | 6 | Serve with moroccan lamb sauce. | | 7 | Lamb sauce: strain vegetables from roasting pan. | | 8 | Pour drippings in a heav pan and add tomato paste and water. | | 9 | Simmer for about 15 min, skimming grase from top of sauce several times |
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