Marroqu/BÃ lamb kissing is a recipe full of flavors and aromas. The lamb has a strong flavor, its meat is dark and has a large percentage of fats, so it is perfect to consume it in a stew. The ideal is to accompany this recipe with a white rice. Keep reading and learn to cook this rich Moroccan stew.
| 🚻 2 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make Moroccan lamb stew: |
| 300 grams of lamb meat. 2 teaspoons of flour 80 milliliters of sunflower oil 30 grams of peanuts 1 pinch of salt 1 pinch of pepper |
| Additional characteristics: average cost, popular in autumn-winter, stew, traditional Morocco recipe |
Ingredients to make Moroccan lamb stew:
1. Before doing the lamb stew, the first step is to enlist all the ingredients.
2. In an oil pot, seal lamb meat cut into small cubes, previously seasoned with a pinch of cinnamon, cumin, curry, salt and pepper. When golden beckle.
3. In the same pot, sauté the onion, carrot and garlic, all finely cut, until these ingredients are golden; salt and pepper to taste.
4. Dissolve the flour in the beef broth and add them to the pot along with the meat. Condicate with the rest of the cumin, curry and cinnamon, cook over low heat and covered for 40 minutes. When ready to rectify salt and pepper flavor.
5. Finally, serve the Moroccan lamb stew and sprinkle peanuts cut into pieces and, if you wish, parsley or coriander, enjoy this recipe with basmati rice. If you liked this recipe, you have a comment or restlessness, give us your opinion.
