Moroccan Lamb Casserole with Preserved Lemons

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  • Makes: 6 servings
  • Prep: 30 mins
  • Bake: 30 mins 350°F

Moroccan Lamb Casserole with Preserved Lemons

Directions

  1. Preheat oven to 350 degrees F. Cook couscous according to package directions. Meanwhile, in a small bowl, combine preserved lemons, cumin, garlic, ginger, and cinnamon. Set aside.
  2. In a large skillet, cook ground meat, carrots, and onion over medium heat until meat is brown. Drain off fat. Stir in cooked couscous, lemon mixture, tomatoes, raisins, salt, and pepper.
  3. Transfer mixture to an ungreased 2- to 2-1/2-quart casserole. Bake, covered, about 30 minutes or until heated through. Sprinkle with almonds and cilantro. Makes 6 servings.
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Nutrition Facts (Moroccan Lamb Casserole with Preserved Lemons)

  • Per serving:
  • 517 kcal ,
  • 29 g fat
  • (12 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 12 g monounsaturated fat ),
  • 83 mg chol. ,
  • 657 mg sodium ,
  • 39 g carb. ,
  • 5 g fiber ,
  • 9 g sugar ,
  • 25 g pro.
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