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Libyan Lamb Casserole

What's The Big Idea?

This is a Libyan version of a tagine, and it is interesting to compare it with the Moroccan and Algerian versions we also have recipes for. The addition of carrots and green olives gives this one a distinctive appearance and flavour, and the use of spices is noticeably different. I guess we have to hope that one day Algeria, Morocco and Libya will all take part in some sort of sporting event (or "tagine tournament"!), and then we can cook all three and see which you prefer!

Shopping List

Here's the list of what you need:

  • 2 tablespoons olive oil, plus extra for drizzling
  • 1 medium onion, chopped
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon ground cinnamon
  • 2 teaspoons caraway seeds
  • 2lb lean lamb, cut into 1 inch cubes
  • 1¾ pints lamb or chicken stock
  • 2lb carrots, sliced
  • Salt and pepper to taste
  • 20 pitted green olives
  • 1 heaped teaspoon harissa paste
  • Juice of one lemon
  • 4 tablespoons chopped parsley

What To Do

  • Heat the oil in a large flame proof casserole. Fry the onion, ginger, cinnamon and caraway seeds for 5 minutes
  • Add the lamb and continue frying until it is browned all over
  • Add the stock, bring to the boil, reduce the heat, cover and simmer for about 30 minutes
  • Meanwhile, pre-heat the oven to 250C/480F
  • Add the carrots to the casserole, cover and bake in the oven for 45 minutes
  • Stir in the harissa and olives. Return to the oven, uncovered, for ten more minutes
  • Remove from the oven. Drizzle with lemon juice and olive oil, and sprinkle with parsley. Serve with breads, couscous or Libyan Rice with Nuts & Dates

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