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MOROCCA2
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1990-09-15
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808b
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30 lines
moroccan lamb
3 lbs. cubed lamb
3 T. olive oil
3/4 t. salt
pinch of cayenne
pinch of crushed saffron
1 t. chopped ginger
1/3 t. cinnamon
1/2 minced onion
2 minced garlic cloves
3/4 c. black olives
1/2 lb. plumped prunes
1 T. toasted sesame seeds
2 t. honey
1 bunch chopped cilantro
1/2 sliced onion
2 sliced tart apples
2 T. butterSaute lamb in olive oil until browned. Add next 7
ingredients and water to cover. Cover and cook until tender,
about 1 hour. Add next 6 ingredients and simmer, covered, about
5 minutes. Saute apple in butter until soft. Serve lamb over
bulgur or couscous, garnished with apple.
From: Donna Kummer
Date Entered: September 15, 1990