Old sour prunes. (3)
Cook them and put thick custard on it,delicious,plus you'll go to the toilet for a No 2 no problem at all 
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Moroccan lamb stew, a dish full of flavors and spices, lamb, almonds, raisins and plums with rice.
Ingredients
1 kg. ½ - 2 kg. lamb
3 onions
2 cloves of garlic
80 gr. blanched almonds
80 gr. raisins
80 gr. plum
1 tablespoon honey
400 gr. basmati rice
water
extra virgin olive oil
salt
pepper
1 teaspoon ground ginger
1 teaspoon ground cinnamon
parsley
Mix in a bowl the Ras al Hanout (spice), ginger, saffron and pepper with a little water. Smeared with this mixture chunks of spiced meat and let marinate.
Chop the onion and put it to brown in a pan with oil.
Spend smeared pieces to the pan with the onion and add the toasted almonds. Cover with water, season and let it cook on medium heat for 25-30 minutes. Put macerated raisins and plums in the spice mixture that has left over and add the honey.
In a pan with oil, fry the two garlic cloves with skin. Add the rice and the same amount of water, sprinkle with chopped parsley. Cover the pan and let it cook on medium heat for 8-10 minutes.
At the time the lamb is tender, add the drained raisins and prunes, honey and cinnamon. Let it cook on low heat 5-10 minutes. Serve the lamb on a platter and served with rice.
Sorry if the translation isn't good.
Ingredients
1 kg. ½ - 2 kg. lamb
3 onions
2 cloves of garlic
80 gr. blanched almonds
80 gr. raisins
80 gr. plum
1 tablespoon honey
400 gr. basmati rice
water
extra virgin olive oil
salt
pepper
1 teaspoon ground ginger
1 teaspoon ground cinnamon
parsley
Mix in a bowl the Ras al Hanout (spice), ginger, saffron and pepper with a little water. Smeared with this mixture chunks of spiced meat and let marinate.
Chop the onion and put it to brown in a pan with oil.
Spend smeared pieces to the pan with the onion and add the toasted almonds. Cover with water, season and let it cook on medium heat for 25-30 minutes. Put macerated raisins and plums in the spice mixture that has left over and add the honey.
In a pan with oil, fry the two garlic cloves with skin. Add the rice and the same amount of water, sprinkle with chopped parsley. Cover the pan and let it cook on medium heat for 8-10 minutes.
At the time the lamb is tender, add the drained raisins and prunes, honey and cinnamon. Let it cook on low heat 5-10 minutes. Serve the lamb on a platter and served with rice.
Sorry if the translation isn't good.
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2 Comments
Created: Jun 2014
Last Viewed: May 2
Last Commented: Jun 2014
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I just don't know what can I do with all these old dried up plums (prunes)
Thanks for your help.