Lamb with prunes Moroccan "Maghribi"

Description

Moroccan traditional cuisine is very colorful and well-known and popular for its fine spices added to the dish. Maghribi de cordero y ciruelas - Maghribi of lamb with prunes is a Prime example. If You like to taste and experience new flavors, welcome to the table.

Ingredients

Chickpeas

100 g
Lamb

500 g
Onion

1 piece
Carrots

2 piece
Celery root

1 piece
Leeks

1 piece
Prunes

150 g
Olive oil
Turmeric

1 tsp
Ginger

1 tsp
Cinnamon

1 tsp
Allspice

0.5 tsp
Flour

1 cup
Yeast

7 g
Water
Salt
Cilantro

1 coup

Cooking

Chickpeas soak overnight

I used chickpeas "Mistral"

Lamb chop into large chunks and priority on medium heat

Add onion, cut into small dice, fry until transparent onion.

Pour the water and pour the chickpeas

When the broth is boiling, remove the foam and add the leeks, celery stalks and root

Pour the spices: turmeric, ginger, cinnamon and black pepper. Salt. Simmer over medium heat for 1 hour.

After an hour, remove the celery and leeks and add the chopped carrots and pitted prunes. Simmer for another 15 minutes without cover.

If the sauce turned out watery, add 1 teaspoon of flour mixed in a little water. Chop a bunch of greens and add to the pot. Remove from heat and let stand.

Serve the dish hot. For a full view of the taste of true Moroccan cuisine, you can cook the bread marocchi.

To make bread is quite simple and most importantly fast. Mix 1 Cup flour with 1 teaspoon of dry yeast, 3 tablespoons of olive or sunflower oil and a pinch of salt.

Add to dry mix and warm water in small portions, constantly pomeshivaya the dough, I Cup of flour left half a glass of water but it depends on the gluten-free flour. The dough should be soft and not sticky.

Rasschityvaet thin flat bread and leave for proofing for 20 minutes in a warm place. You can sprinkle with sesame seeds. Bake 5-7 minutes in a preheated oven at 190 degrees. Once lightly browned, the bread is ready.

Dipped in gravy freshly baked bread is a pleasure!

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