慢炖锅摩洛哥五香炖羊肉

慢炖锅摩洛哥五香炖羊肉

Ingredients

  • 1汤匙(15毫升)橄榄油
  • 1个大洋葱,切成两半,切片
  • 2个蒜瓣,剁碎
  • 4磅(1800克)去骨羊肉,切成2英寸(5厘米)大小的块状
  • 8个红萝卜,去皮,切成2英寸(5厘米)大小的块状
  • 1包(6盎司/170克)杏脯肉,切碎
  • 2罐(每罐15.5盎司/440毫升)鸡高汤
  • 1/3杯(79毫升)蜂蜜
  • 1茶匙(5毫升)盐
  • 1/2茶匙(2.5毫升)研碎的黑胡椒
  • 1/2茶匙(2.5毫升)红椒粉
  • 1/2茶匙(2.5毫升)肉桂粉
  • 1/2茶匙(2.5毫升)生姜粉
  • 1/4茶匙(1.2毫升)丁香粉
  • 1/4茶匙(2.5毫升)豆蔻粉

Directions

  1. 向可在炉火上使用的慢炖锅内胆内倒入橄榄油,在炉火上以中高火加热。添加洋葱和大蒜,烹饪2分钟。盛出到一个碗中。
  2. 放入一半的羊肉,把两面煎成焦褐色。盛出到一个碗中。然后再煎另一半羊肉。
  3. 加入剩下的食材,搅拌均匀。
  4. 盖上盖子,并以高档慢炖4小时,或以低档慢炖8小时。

份量:12

RECIPE TAGS

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