Fouja Djedhad
Fouja Djedhad is an moderately easy dinner. Made with 3 lb. lean lamb, 2 1/2 oz. butter, 1 large onion, finely chopped, 2 tbsp. flour and 2 tbsp. water, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Brown lamb in butter; remove meat and add onion to fat.
Cook until brown.
Add flour to onion and cook until deep brown, stirring continuously.
Add onion and flour mixture to meat in 4 pint casserole.
Cover with hot water; stir in saffron, cinnamon, salt and pepper.
Bake for 2 hours until the meat is tender at 325Β°.
Add prunes which have been soaked in cold water for 1 to 2 hours.
Continue cooking for another hour; add orange rind and sugar.
Serves 8.
π· Perfect Pairings
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