Moroccan Lamb with Honey and Prunes

Main Dishes | Jewish cuisine

⏳ Time

3 hours 10 minutes

🥕 Ingredients

🍽️ Servings

Description

A traditional dish for Rosh Hashanah among Moroccan Jews.

Ingredients

Prunes - 4.6 oz
Onion - 1 piece
Lamb - 2 lbs
Parsley - 1 bunch
Ginger - ½ teaspoon
Curry - ½ teaspoon
Nutmeg - a pinch
Cinnamon - 2 teaspoons
Saffron - ¼ teaspoon
Honey - 5 tablespoons
Chicken Broth - 8 fl oz
Chopped almonds - 4.1 oz
Cilantro - 10 pieces
Salt - to taste
Chocolate eggs - 3 pieces
Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the oven to 356°F. Place the prunes in a bowl, cover with tea, and let them swell.

Step 2

In a baking dish, place pieces of lamb, chopped onion, parsley, ginger, curry, nutmeg, cinnamon, salt, and a pinch of black pepper. Cover with a lid and cook in the oven for about 2 hours, until the meat is tender.

Step 3

Then add the liquid from the prunes to the lamb. Pour hot water over the saffron and add it to the dish with the meat along with the broth and honey. Bake uncovered for about half an hour, stirring occasionally.