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		Chabad.org » Mitzvahs & Traditions » Shabbat » Recipes » Moroccan Menu » Sliced Lamb

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Sliced Lamb In Apricot Mushroom Sauce

4 pounds lamb, cubed
2 onions diced
3 cloves garlic, whole or minced
1 pound mushroom, sliced
2/3 cup apricot preserved
1 cup dry red wine
½ cup water
¼ tsp. Pepper
2 bay leaves

Preheat oven to 350.

Place vegetables, apricot preserves, liquid, and seasoning into a medium bowl. Mix until combined. Place meat in roasting pan and pour apricot mixture over it. Bake covered for 2 to 2 ½ hours.

Check meat during baking. You may want to mix it so that the flavor of juice gets well absorbed. When done, remove from oven and allow to cool. Refrigerate for a few hours or overnight.

Preheat oven to 300. Return meat to sauce and reheat for 30 minutes. Serve warm.

14 Comments

Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications

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Reader Comments
Latest Comments:

Posted: Jan 25, 2012

Delicious!

I tried this and it was delicious. it served about 6 of us but we are good eaters

Posted By Anonymous, Washington, DC

Posted: Sep 28, 2011

Mushrooms

Mushrooms grow in warm moist dark places which are plenty in cities like Rabbat marakesh Cazablanka by water, add french colonialism for few centuries and voila you have mushrooms in morrocan cooking to all you geo culinary "experts"

Posted By asher Sharon, Milwaukee, Wisconsin

Posted: Sep 9, 2010

servings

Should serve from 8-10 people

Posted By Kirk, Cumming, Ga.

Posted: Sep 8, 2010

Be Careful

I am Isreali/Spanish and like my Rabbi taught me, slander comes in many forms, and to slander one's food is to spread unnecessary gossip. Stop being critics and especially during the High Holidays. 3 things we should do: Remember, enjoy, eat. Happy holidays,

Posted By Yael Switz, San Francisco, California

Posted: Sep 5, 2010

???

How many people does it serve? Important info - missing. (Unless I have overlooked it)

Posted By Anita , Bronx, NY

Posted: Aug 31, 2010

Its delish! yum!

Try it, my family asks for it often, even the younger kids like it

Posted By Jane , not from Hamilton, Land of Israel :)

Posted: Aug 31, 2010

actual taste

Has anyone actually sampled this recipe?

Posted By Myra, Deerfield

Posted: Aug 10, 2010

mushrooms

Actually, when I lived in London mushrooms grew out of the wall of my brother's closet! Now I have them in my lawn. A delicious recipe by any name you care to give it.

Posted By Anonymous, anywhere, USA

Posted: Sep 18, 2009

Dont worry about a kiwi comment

I too am from NZ, over here you get used to "knowalls" just ignore ridculous comments and ppl sprouting off about things they know nothing about, best option would be the editor to remove the smart alec remark about where mushrooms grow

Posted By Jane, Not Hamilton B"H

Posted: Sep 17, 2009

To paraphrase Rabbi Paul Cezanne: " Don't be a recipe critic. Cook."

Let us know your Moroccan Rosh Hashanah Recipe

Posted By Tuvia Chaim, Los Altos, Ca

Read All 14 Comments...

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	The most comprehensive kosher cookbook, Spice and Spirit shows you how to infuse your cooking with both the spice and spirit of kosher food. Includes over 800 recipes, as well as guides to Kashrut, Shabbat, and the holidays.

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