Middle Eastern Lamb Casserole Baked Under Vine-Leaves Recipe

Name: Middle Eastern Lamb Casserole Baked Under Vine-Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons sweet paprika; 1 teaspoon ground ginger; 1 teaspoon red chili powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon pepper; 1/2 teaspoon ground cardamom; 1/2 teaspoon cinnamon; 1/2 teaspoon allspice; 2 tablespoons lemon juice; 1/4 cup olive oil; 1 teaspoon salt; 1 kg boneless leg of lamb, trimmed of excess fat and cut into 2 cm cubes; 1 orange, juice of; 2 cups chicken stock; 90 g apricots, chopped; 90 g prunes, chopped; 20 large grape leaves, fresh or preserved

Servings: persons

2 teaspoons sweet paprika
1 teaspoon ground ginger
1 teaspoon red chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon pepper
1/2 teaspoon ground cardamom
1/2 teaspoon cinnamon
1/2 teaspoon allspice
2 tablespoons lemon juice
1/4 cup olive oil
1 teaspoon salt
1 kg boneless leg of lamb, trimmed of excess fat and cut into 2 cm cubes
1 orange, juice of
2 cups chicken stock
90 g apricots, chopped
90 g prunes, chopped
20 large grape leaves, fresh or preserved

1
Combine spices, lemon juice, oil and salt to form a smooth paste.
2
Place lamb in a ceramic or glass dish, add paste and combine well.
3
Cover and refrigerate for at least 4 hours.
4
Transfer lamb to a heavy-based casserole, add orange juice and stock.
5
Combine well, cover with a tight fitting lid, then cook stirring occasionally, at 180c for 1 hour.
6
Stir through apricots and prunes, return to the oven and cook for another 30 minutes or until lamb is tender.
7
Place vine leaves over lamb in overlapping layers, then replace lid and cook for another 30 minutes.
8
I would serve this over cous cous with a Moroccan-style salad on the side.

1404

kcal

Calories

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 teaspoons sweet paprika, 1 teaspoon ground ginger, 1 teaspoon red chili powder, 1 teaspoon ground cumin, and more.

Yes, Middle Eastern Lamb Casserole Baked Under Vine-Leaves falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Middle Eastern Lamb Casserole Baked Under Vine-Leaves

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