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Cookingbook.co - Hello my friend Cooking Book, At this time i will be sharing food about how to make Moroccan Lamb Casserole , we have provided a complete how to cook with the spices. Hopefully the contents of this Cooking Book post that we write you can understand. Okay, here's how to cook it.Title : how to make Moroccan Lamb Casserole
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Moroccan Lamb Casserole
While you may be tempted to omit them, make sure you include the coriander, raisins, apricots, and mint into this dish for an authentic taste of North African
cuisine.
Serves 4
Ingredients
2 large eggplants, peeled and cut vertically into long, thin slices
Table salt
1 red onion, peeled and diced
4 cloves garlic, peeled and minced
¹⁄4 cup olive oil, more for sautéing
1¹⁄4 pounds very lean ground lamb
¹⁄4 teaspoon cinnamon
¹⁄2 teaspoon ground coriander seeds
Juice of 1 lemon
¹⁄2 cup golden raisins (sultanas)
¹⁄2 cup dried apricots, chopped
1 cup crushed tomatoes, with their juice
10 fresh mint leaves, torn into small pieces
Salt and pepper to taste
Hot paprika or cayenne to taste
1.Slice the eggplant and stack it with plenty of salt between the layers. Let it rest while you prepare the filling.
2.Sauté the onion and garlic in a tablespoon of olive oil. Add the lamb when the vegetables are soft.
3.Add the rest of the ingredients and cook, stirring until well blended. The apricots will absorb much of the liquid. If still very watery, sprinkle with a tea-
spoon of cornstarch. Cover and simmer for 15 minutes.
4.Preheat oven to 350°F.
5.Drain any liquid from the eggplant and place one layer in a well-oiled 11" × 13" baking dish. Add some of the lamb mixture, distributing carefully. Keep
making layers until you have one final layer of eggplant. Sprinkle with extra oil and bake for 45 minutes. Serve in wedges. The traditional accompa-
niment is rice.
Eggplant of Many Colors
Eggplants come in a number of sizes, shapes, and colors — they taste pretty much the same. The larger ones may have bitter seeds, and an old
method of sweetening them up is to peel and cut them paper-thin, salt the slices on each side, and stack them on a plate, under a weight. Then, a lot
of brown juice comes out, and the slices are sweet.
Thank you, have read the article with the title how to make Moroccan Lamb Casserole
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