Moroccan Lamb with Cherries

By Fargnier Edith

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The Gourmandize Team

Moroccan Lamb with Cherries. Discover our recipe.

Rate this recipe 4.4/5 (28 Votes)

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Ingredients

phyllo dough
3/4 lb cooked lamb
7 oz pitted cherries
2 onions
1 teaspoon of honey
scant 1/2 cup chicken broth
2 tbsp pine nuts
olive oil
butter
1/2 tsp cinnamon
salt and pepper

Details

Servings 4
Level of difficulty Easy
Preparation time 30mins
Cooking time 30mins
Cost Budget Friendly

Preparation

Step 1

Preheat oven to 400 °.

Peel and mince the onion, chop the meat. Sauté cherries in a little butter for 5 minutes.

Step 2

Sauté onion in a little olive oil for 5 minutes. Add meat, sauté 5 minutes more. Add the broth. Add honey, pine nuts, sprinkle with cinnamon, salt and pepper. Let mixture reduce slightly, remove from heat and add cherries.

Step 3

Grease four individual molds or ramekins. Line a with phyllo dough brushing with oil beforehand. Cover with a second sheet of phyllo dough cut into two and brushed with oil (for 3 layers on the bottom). Sprinkle a quarter of the stuffing. Fold the edges of the pastry sheet over mixture to close. If edges do not stay folded down place a ramekin on top to hold them down. Bake for 30 minutes.