Here is another favourite Moroccan dish. Thanks to Aisha for sending us the recipe. The View from Fez is happy to publish any recipes you would like to share. We would love to have a photograph to go with them, if possible. You will find our list of Moroccan recipes here: Moroccan menu.
1.5 kg boned leg of lamb
2 garlic cloves, crushed
175ml cup chicken stock
15 ml/ corn flour
15ml/ apricot jam
salt and freshly ground black pepper
1 green chlli, (take seeds out)
2 shallots or white onions
1 garlic clove
1 bunch fresh coriander
sprig of fresh parsley
2 tsp. ground cumin
½ tsp. ground cinnamon
¾ cup cooked long grain rice
2 Tablespoons. pine nuts
Preheat the oven to 200° C/400°F and then make the stuffing. Place chilli, shallots, garlic clove, coriander and parsley in a food processor and process until very finely chopped.
Melt the butter in a small frying pan and fry the shallot and herb mixture for 2-3 minutes over a gentle heat to soften the shallots. Add the cumin and cinnamon and stir well.
Place the cooked rice in a bowl, add the pine nuts and then stir in the contents of the pan. Season well with salt and pepper.
Season the meat on both sides with salt and pepper and rub the outside with the crushed garlic and butter. Place the meat, skin side down, on a work surface and spread the stuffing evenly over it. Roll the meat up, secure with a skewer and then tie with cooking string at even intervals.
Place in a roasting pan and cook in the oven for 20 minutes, then reduce the heat to 180°C/350°F and continue to roast for 1 ½ – 2 hours, basting occasionally with the juices from the tin.
To make the sauce, pour away the excess fat from the roasting pan and then add the chicken stock. Heat gently, stirring all the time, to deglaze the pan. Blend the corn flour with 30ml/2 TB. water and add to the roasting tin with the apricot jam. Gradually bring to the boil, stirring all the time. Strain the sauce in a gravy server and serve with the stuffed lamb.