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

Aromatic Aubergine Bites with cumin and coriander

Moroccan

Aromatic Aubergine Bites with cumin and coriander

Our tested Crispy Aubergine Bites: aromatic, generous, and balanced with cumin and coriander....

40 min · Easy

Moroccan Members

Moroccan

Moroccan Salmon Fritters

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

45 min · Medium

Moroccan Members

Moroccan

Moroccan Prawn Pancakes

Our tested Roasted Prawn Pancakes: golden, generous, and balanced with preserved lemon and...

43 min · Medium

Moroccan Members

Moroccan

Slow-Cooked Aubergine Plate

A spiced take on Aubergine Plate, built on preserved lemon and olive and finished the way we...

1 hr 10 min · Medium