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North African Lamb
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In a spicy fruited sauce!
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Yield:
Prep Time:
Cook Time:
Serve: |
4 Servings
10 Minutes
50 Minutes
Hot
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Ingredients:
1-1/2 lbs lamb fillet or shoulder steaks, cut into chunks
2 Tbsp olive oil
5 small onions, cut into wedges
1 1/2 tsp Hot chili sauce (Harissa)
4 oz. ready-to-eat pitted prunes
2 tsp Urban Accents Moroccan Road
Directions: Preheat oven to 400 F. Season lamb with salt and pepper. In a large Dutch oven over med heat, slightly brown lamb in olive oil. Transfer lamb to a rimmed baking pan; reserve drippings in Dutch oven. Add onions to lamb and roast for 30-40 minutes. While lamb is roasting, add hot chili sauce, Moroccan Road and 1 cup boiling water to Dutch oven. Scrap bottom to collect drippings; add prunes and simmer for 5 minutes. Return roasted lamb and onions to Dutch oven, scraping all flavor bits from roasting pan. Stir to combine and heat thoroughly. Serve immediately over a bed of basmati rice.
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