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The Long and the Short of It - Moroccan Lamb
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One glorious aspect of Moroccan cuisine is the tradition of blending fruit and nuts with meat. When cooked slowly together, the meat becomes meltingly tender, the fruit dissolves into the juices, and the nuts give texture. This recipe, from the Momo Cookbook (Simon & Schuster; £14.99), is a perfect example.
If you love to cook but are short of time, Bighams has a wonderful selection of ready-to-cook dishes, including their version of Moroccan Lamb (£4.99/480g). It includes hunks of lamb marinated in spices, fresh herbs, dried apricots and slivered almonds. Warm a frying pan, sauté and it's done in just 10 minutes.
This recipe was first published in April 2005.