Name: Moroccan Slow Roasted Lamb with Apricots, Olives & Eggplant
Ingredients: 2 kg lamb roast, bone in (bone in); 1/3 jar Moroccan paste; 15 grinds Man Grind; 1 teaspoon Oil; ½ cup water; 1 cup olives; 2 zucchini (cut in a 3 cm pieces); 1 eggplant (cut into 3cm pieces); 2 onions (peeled and cut into wedges); ½ can of canned tomatoes; 1 cup dried apricots; ½ cup wine (or water, or stock); 1 teaspoon oil

More Man Grind