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Leg of Lamb with Moroccan Seasonings

Leg of Lamb with Moroccan Seasonings by John Spottiswood

This was a wonderful leg of lamb that I cooked for a Holiday gathering this year. I took a base recipe for Moroccan Roast Lamb from one of my favorite cookbooks - Recipes from Morocco by Sufo. I then added roast potatoes and created a gravy from the drippings. It couldn't have come out much better. Everyone raved about it. I used…

8 votes
9472 views
Lamb Meatball and Fava Bean Tagine / Morocco

Lamb Meatball and Fava Bean Tagine / Morocco by Amos Miller

This is truly a hand-crafted meal - it takes time. I know that only the most devoted will make this. But it is nothing short of spectacular and was my favorite Spring dish. I'd eat it weekly. This is how I recall Mina made for me when I lived in Marrakech. I'm sharing it just because it is a personal favorite and, for guests,…

5 votes
13127 views
Moroccan Lamb, Dates & Honey Tagine

Moroccan Lamb, Dates & Honey Tagine by John Spottiswood

This dish has a luscious mix of honey, cinnamon, lamb, dates and almonds. It is rich without being too heavy. It tastes fantastic with red wine. Old world food that will make you feel like a wealthy Sultan!

5 votes
14703 views
Barbecued Lamb Moroccan Style

Barbecued Lamb Moroccan Style by John Spottiswood

This is a traditional northern african recipe called Mechouie. It's normally done with a whole lamb, but I BBQ a boneless leg of lamb butterflied

5 votes
15329 views
.lamb.. haruf

.lamb.. haruf by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

.lamb.. haruf

2 votes
5922 views
Habra Neyyah Baz (Raw Meat)

Habra Neyyah Baz (Raw Meat) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Habra Neyyah Baz (Raw Meat)

1 vote
3321 views
Lamb Tagine with Tomatoes and Roasted Eggplant

Lamb Tagine with Tomatoes and Roasted Eggplant by John Spottiswood

This is a Mediterranean spirited Tagine. It reminds me of the great lamb stews found from Morocco all the way to Afghanistan. I adapted it from a recipe in Paula Wolfort's great "The Food of Morocco" cookbook. Paula quotes chef Lucien Vanel as saying "Lamb, tomatoes, eggplant and garlic is a a combination before which we must all…

3 votes
4689 views
Lamb shanks roasted in port and red wine

Lamb shanks roasted in port and red wine by Peter Brown

A great Soul Food for a cold Winters night Enjoys with a good full bodied red wine

1 vote
2705 views
haruf

haruf by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

haruf

1 vote
6035 views
Butternut Bredie

Butternut Bredie by Peter Brown

A Bredie in South Africa is a stew. This recipe comes from Tannie Evita (Auntie Evita) a afrikaans lady portrayed by the comedian Pieter Dirk Uys . It's a straight-forward, non-fussy recipe, so it's one you'll be able to throw together during a busy week day to ensure your family gets a nutritious yet tasty dinner.

1 vote
5630 views
Baked Roccan Lamb Rolls

Baked Roccan Lamb Rolls by Homemade & Yummy

Baked Roccan Lamb Rolls combines the wonderful Moroccan flavours into an egg roll. Baked not fried for a healthier appetizer.

1 vote
1617 views
Dumpling and Lamb Stew

Dumpling and Lamb Stew by Peter Brown

I found this recipe from Thuli of MGANSI STYLE CUSINE and have passed it on as it was presented : Peter "Whether it’s prepared in winter or summer this dish is a guaranteed winner and your guests will give you the complimentary ‘oooh’s and ‘aaah’s around the dinner table. I grew up in an environment whereby if there’s been a…

1 vote
3223 views
Bobootie A Cape Malay recipe

Bobootie A Cape Malay recipe by Peter Brown

For my 50th recipe I wanted a traditional South African dish. This is it ,from one of the many cultures we have in our country. this is a family favourite

1 vote
3934 views
Lamb and cabbage rissoles (meat Balls)

Lamb and cabbage rissoles (meat Balls) by Peter Brown

Browseing through some recipes I camr accross this very tasty meat ball with a difference done by Henrie Geyser This tasty dish is a combination of Greek, Italian and Asian flavours suggest you serve it with other oven-roasted extras such as roasted beetroot, pumpkin and potato or other choices. The sauce the rissoles are baked in…

1 vote
2875 views
Bobotie

Bobotie by Two Foodies One Journey

Bobotie has a long history in South African cuisine and is one of the national dishes. It is known in the area of South Africa since the 17th century and most likely has its roots in Indonesia and comes from the word Bobotok. Other sources place the origin in Malaysia. But it seems to be clear that Dutch settlers/companies brought…

1 vote
2662 views