From The New Elegant But Easy Cookbook by Marian Burros and Lois Levine, c. 1998. If you want to add something a little extra to a rack or lamb or a leg of lamb, you can rub some of this on the meat, to your taste. You can also use on other types of meat.
Recipe From food.com
Provided by NELady
Categories Low Cholesterol
Yield 5 Tablespoons, 1 serving(s)
Number Of Ingredients 10
The flavor for this recipe comes mainly from the spice rub I put on the meat at the start. The spices and their aromas just get locked into the beef and release during the stewing so each bite is really well flavored. I used a spice mix commonly used in Middle Eastern and Moroccan cooking called ras el hanout. The sauce is tart from the tomatoes and sweet from the pumpkin, carrots, and parsnips and has a heady aroma from the spices. Ladle into your favorite soup bowl and slurp away. This is hearty enough on its own so I usually don't serve any bread with it.
Recipe From allrecipes.com
Provided by Vidya
Number Of Ingredients 19
Recipe From foodnetwork.com
Provided by Bobby Flay
Yield 8 servings
Number Of Ingredients 23
Recipe From keyingredient.com
Provided by á-25087
Number Of Ingredients 14
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