MOROCCAN BRAISED MEAT


Moroccan Braised Meat

This dish has such a wonderful aroma, but be warned: the house/kitchen will smell after making this. I found it on epicurious.com but altered it a bit. The recipe called for boneless chuck roast, cut into 3/4" cubes but I used lamb instead. If you prefer, you could decrease the red wine to 1 cup and add 1/2 cup of dry sherry although I just used red wine. It received rave reviews and is best served over couscous.

TELL ME MORE

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!

© 2006-2014 BakeSpace, Inc. All Rights Reserved