Moroccan · Salad

Moroccan Lamb Slaw

A spiced take on Lamb Slaw, built on preserved lemon and olive and finished the way we like it. Ready in about 2 hr 30 min and easily enough for 6 people.

5.0 from 3,543 cooks

Prep30 min

Cook120 min

Serves6

LevelAdvanced

Members' recipe

Ingredients

600gdiced lamb
3 tbspolive oil
1, slicedonion
to tasteblack pepper
2 tbspdried apricots

Method

Prep everything first: chop the aromatics, measure the preserved lemon and olive elements, and pat the lamb dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

This recipe is on the members' shelf

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

You might also cook

Moroccan Members

Moroccan

Mushroom Tart in harissa

A spiced take on Mushroom Tart, built on harissa and finished the way we like it. Ready in...

1 hr 15 min · Medium

Moroccan Members

Moroccan

Spiced Beef Skewers with ras el hanout

The kind of Moroccan plate you make on repeat. ras el hanout, a proper roast, and a finish of...

55 min · Medium

Moroccan

Pan-Seared Salmon Side

Our tested Pan-Seared Salmon Side: spiced, generous, and balanced with cumin and coriander....

35 min · Medium

Moroccan Members

Moroccan

Crispy Chickpea with honey and apricot

A spiced take on Chickpea Bites, built on honey and apricot and finished the way we like it....

30 min · Medium