1. In a large non-metallic dish, mix the lamb with the garlic, orange juice, 2 tablespoons olive oil, the herbs and spices. 2. Cover and leave overnight in the refrigerator, stirring occasionally. 3. Bring to room temperature when ready to cook and place on a medium heat to bring it to the boil. 4. Once at the boil quickly reduce the heat to simmer and simmer 2 hours; uncovered for final 30 minutes or until the lamb is extremely tender. 5. Taste for salt as your broth may be salty or not, before adding salt though cooking salt is a bit less "salty." To approximate Moroccan cooking salt use a kosher flaked cooking salt.Do stir quite occasionally and keep the heat low due to the natural sugar content. Cooking time includes 24 hours in the refridgerator. ---------------------------------------------------------------------------
Nutrition
Ingredients
