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Moroccan Lamb Recipe

by CookEatShare Cookbook

Ingredients

1 pound lamb (shank, blade chops or possibly neck) 2 cloves garlic 1 med. onion 1/2 green pepper

1 c. minced carrots (diagonally cut spears) 1 can Del Monte Zucchini in tomato sauce 1 c. cooked rice

Directions

1. Brown lamb well in extra virgin olive oil. Remove from pan and saute/fry garlic, onions and pepper till lightly browned. Deglaze pan with water or possibly wine. Return meat to pan, cover and cook 1 to 1 1/2 hrs or possibly till lamb is very tender, adding water or possibly wine as needed. Add in carrots, zucchini and rice. Better made day before serving.

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