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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large non-metallic dish, mix the lamb with the garlic, orange juice, 2 tablespoons olive oil, the herbs and spices. | 2. Cover and leave overnight in the refrigerator, stirring occasionally. | 3. Bring to room temperature when ready to cook and place on a medium heat to bring it to the boil. | 4. Once at the boil quickly reduce the heat to simmer and simmer 2 hours; uncovered for final 30 minutes or until the lamb is extremely tender. | 5. Taste for salt as your broth may be salty or not, before adding salt though cooking salt is a bit less "salty." To approximate Moroccan cooking salt use a kosher flaked cooking salt.Do stir quite occasionally and keep the heat low due to the natural sugar content. Cooking time includes 24 hours in the refridgerator. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	1 1/2		cubed lean	1816.668	0.0	114.8515	146.8984
garlic clove	2		crushed	-	-	-	-
orange juice	5	tablespoons		34.875	8.06	0.5425	0.155
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
mint	1	tablespoon	chopped	2.508	0.4794	0.1875	0.0416
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
nutmeg	1	pinch	grated	0.7219	0.0678	0.008	0.0499
onion	1		sliced	64.0	14.944	1.76	0.16
apricot by water	1/2	cup	soaked covered	-	-	-	-
date	1/4	cup	pitted chopped dried	103.635	27.5735	0.9004	0.1433
broth	2	cups		23.5	6.016	0.0	0.0
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
sesame seed	2	tablespoons		171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.