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MOROCCAN LAMB WITH CEYLON CINNNAMON


morroccan_lambMEDIA GALLERY
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Enjoy this exotic Moroccan lamb recipe with the savory infusion of Ceylon Cinnamon, the sweetness of Apricots and the tanginess of Ginger. A blend of the Middle East, Africa and hints of Asia. You can go easy on the Cayenne pepper if hot is not your favorite, but the Ceylon Cinnamon will add a deep rich flavor to this slow cooked lamb stew. Also called Tagine this North African lamb dish is usually cooked in a shallow earthenware cooking pan.

Prep Time : 30 minutes
Cook Time : 1 hour
Serves : 4-6 people


INGREDIENTS


PART 1

2.5 lbs lamb leg cut into 1 inch square pieces.
Small pieces make it go further.

1 tbsp. ground cumin
2 tsp. ground coriander
1.5 teaspoons salt
1 teaspoon fennel seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper (ground)

PART 2

4 tablespoon olive oil (divided)
1 large finely chopped onion
1 tablespoon tomato paste
2 cups low salt chicken broth
15 oz. (1 can) Garbanzo beans (also known as chickpeas)
1 cup dried apricots (5 ounces)
2 tomatoes (chopped)
2 Ceylon cinnamon sticks
1 tablespoons minced ginger
1/2 teaspoon grated lemon peel
2-3 Tablespoons chopped fresh cilantro

DIRECTIONS


STAGE 1

STAGE 2

NOTE :

Some people add other vegetables like cut carrots (about 3-4 carrots) and 1./2 cup raisins (for a bit of sweetness) which is great if you want to stretch the stew over a larger crowd or big family.



WHY CEYLON CINNAMON



Unlike ordinary Cassia Cinnamon you find in the stores, Ceylon Cinnamon has low Coumarin levels, so it won't damage your liver, especially if you are a regular Cinnamon tea drinker. Besides Ceylon Cinnamon is mild, yet slightly sweeter. It's not spicy like store bought Cassia Cinnamon, but has hints of cloves and citrus with wonderful subtle aroma. Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.

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