Baked Lamb and Prunes

Baked Lamb and Prunes is a delightful Moroccan dish that marries tender lamb with sweet, succulent prunes, creating a harmonious blend of flavors. This gluten-free recipe is perfect for a comforting meal, showcasing the rich culinary traditions of Morocco.

Ingredients

• Lamb shoulder - 400 grams, cut into chunks
• Prunes - 100 grams, pitted
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Ground cumin - 1 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Ground ginger - 1/2 teaspoon
• Turmeric - 1/2 teaspoon
• Olive oil - 2 tablespoons
• Honey - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Vegetable broth - 250 ml
• Fresh cilantro - a handful, chopped (for garnish)

Steps

1. Preheat your oven to 160°C (320°F).
2. In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the lamb chunks to the pot and brown them on all sides, about 5-7 minutes.
5. Sprinkle the ground cumin, cinnamon, ginger, turmeric, salt, and black pepper over the lamb, mixing well to coat the meat with the spices.
6. Pour in the vegetable broth and honey, then add the prunes. Stir to combine all ingredients.
7. Bring the mixture to a simmer, cover with a lid, and transfer the pot to the preheated oven.
8. Bake for 1 hour and 15 minutes, or until the lamb is tender and the flavors have melded together.
9. Once done, remove from the oven and let it rest for 5 minutes. Garnish with chopped cilantro before serving.

Nutrition

• Calories: 480
• Protein: 32 g
• Carbs: 40 g
• Fiber: 3 g
• Sugar: 20 g
• Sodium: 600 mg
• Cholesterol: 110 mg
• Total Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• Rich in protein, supporting muscle health and repair.
• Contains antioxidants from prunes, promoting digestive health.

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