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Saturday, December 26, 2015

moroccan fig lamb roast

Ingredients

  • Servings: 8
  • 1 (5 pound) boneless lamb loin roast
  • 1 tablespoon curry powder
  • 1 tablespoon ground turmeric
  • 1 tablespoon garam masala
  • 2 teaspoons ground ginger
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 pinch ground cayenne pepper
  • salt and ground black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves garlic, roughly chopped
  • 1 onion, roughly chopped
  • 2 tablespoons fig compote
  • 1 (14.5 ounce) can whole peeled tomatoes
  • 1 cup chicken broth

Recipe

    Preparation Time: 10 mins Cook Time: 2 hrs 20 mins

    Ready Time: 2 hrs 30 mins

  • preheat an oven to 350 degrees f (175 degrees c). pat lamb roast dry with a clean towel. mix curry powder, turmeric, garam masala, ground ginger, chili powder, cumin, cayenne, salt, and pepper in a small bowl. rub spice mixture all over the lamb roast.
  • heat the olive oil and butter in a large, heavy bottom pot or dutch oven over medium-high heat. place the seasoned lamb roast into the pot and cook until evenly browned, about 2 minutes on each side. remove lamb and set aside. stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the fig compote, until well blended. return lamb to the pot, coating it with the fig mixture. pour in the tomatoes and chicken broth. cover, and bring to a boil.
  • place covered pot in the preheated oven. cook until the lamb is no longer pink in the center, about 2 hours. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).

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