Lamb Moroccan
                    By Andrew McIntyre

"Here is an excellent recipe that works equally well with chicken.  If someone wants some heat I'd
recommend adding some
curry  or hot sauce etc." - Andrew McIntyre

SERVES: 6
PREP TIME : 15 mins.  Cooking time 30-45 mins  



  • 2TB olive oil
  • 2 lbs lamb, cut into 1“ chunks OR 1 ½ lbs boneless chicken cut small.
  • ½ lb fresh mushrooms
  • 1 med onion chopped
  • 1 clove garlic, minced
  • 2 carrots, peeled and chopped small
  • 1 can diced tomatoes (can use 1 lb fresh, peeled and chopped)
  • ½ cup raisins
  • ½ c slivered almonds, toasted
  • 2 TB sugar
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 tsp ground all spice
  • ½ cup chicken broth

Heat oil in large skillet. Add meat and sauté until browned on all sides. Add mushrooms, onion , carrots and
garlic.  Continue sautéeing for 2 mins.  Add tomatoes,  raisins, almonds, sugar, cinnamon, salt and all
spice. Simmer covered until meat is tender about 30- 40 mins.  Add Chicken broth as needed for liquid.
Serve over rice (I used Mahatma yellow saffron rice), cous-cous or noodles.



"I did this without allspice, used some nutmeg and a dash of ground cloves and it was good. I used
chicken and some leftover lamb
I  had and it was great. You can make it in a slow cooker or crock pot on high for 2 hours and low
till ready to serve.
Chicken broth substitution was water and boullion powder. You could sprinkle the almonds over it
at the end so they don’t get      
soft while cooking." -Andy McIntyre