The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Warm Moroccan lamb salad recipe. Enjoy the good taste of Arabic Food and learn how to make Warm Moroccan lamb salad.
3 hrs 45 mins
312 calories / serving
1kg (2lb) boneless lamb shoulder
2 tsp tagine paste
1 tsp Moroccan spice blend, such as ras el hanout
2 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
½ x 30g pack mint, leaves only
25g (1oz) flaked toasted almonds
½ x 30g pack fresh coriander, leaves only
seeds from ½ pomegranate
Preheat the panggangan to gas 7, 220ºC, fan 200ºC. Unroll the lamb and spread the tagine paste in the middle, then re-roll. Coat in the Moroccan spices and put into a roasting tin. Roast in the panggangan for 30 minutes, then cover the lamb with foil, reduce the temperature to gas 2, 150ºC, fan 130ºC and cook for 2½-3 hours.
Remove the lamb from the panggangan and leave to rest for 15 minutes. Put on a board and, using two forks, flake or shred the meat, discarding any fat. Arrange on a platter.
Mix 2 tablespoons of meat juice with the oil and red wine vinegar and drizzle over the lamb. Scatter over the mint, almonds, coriander and pomegranate seeds and serve immediately.
From Tesco Real Food