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Moroccan Lamb Stew with Preserved Lemons Recipe

Moroccan Lamb Stew with Preserved Lemons

Copyright 2001, Tori Ritchie. All Rights Reserved.

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (5)

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Average Rating:

Total Reviews: 5

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  • on January 20, 2013

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    It was easy to make and it was very lovely. I braised mine in a cast iron dutch oven for 2 hrs and it was melt in your mouth perfect.

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  • on April 09, 2006

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    Not as unusual as I expected..I won't make it again although we will finish this pot!

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  • on March 26, 2006

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    I'VE A GOOD FRIEND WHO'S BEEN TO MORROCO, AND SHE RAVED ABOUT THIS DISH... SAID THE FLAVORS WERE AUTHENTIC! I AND MY FRIENDS LOVE LAMB & I WILL MAKE THIS AGAIN & AGAIN.

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  • on November 14, 2005

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    This was an easy dish to prepare- we made it the day before so that the flavors had time to blend. We also added some tomato puree which added to the flavor. We served it with the couscous and apricots and an orange,radish, and carrot salad. Everyone loved it and since it had all been prepared in advance, we weren't in the kitchen but were out with our guests.

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  • on April 07, 2005

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    Cook everything in elec pressure cooker for 1 hour, added tomatoes, potatoes and carrots and cooked another 15 mins., and everyone enjoyed it...I loved the left overs served over egg noodles the next day....great taste

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