Lamb Mixed with Bone. Fresh Halal Beef Available to Buy Online. Meat Shop Online
Our Fresh Halal Lamb Mixed with Bone is ideal for cooking hot and hearty meals such as Indian or Malaysian curries, this beef should be cooked slowly for full flavour release and a melt in the mouth texture.
*Browse our Halal Meat Online and order now your grocery for Free Next Day Delivery. Free Delivery and Same Day Delivery options available.
Suitable for home freezing. Ideally freeze as soon as possible after you receive your next day delivery. Not suitable for cooking from frozen. Defrost thoroughly for a minimum of 12 hours in the fridge. Once defrosted use it shortly after. Keep refrigerated.
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All of the listed meats on our online shop are حلال HMC Halal Certified.
At eFoodsDirect we only handle halal products. Slaughtering of animals and their welfare are both of primary concern to us. The following halal policy is applied:
- All animals are to be alive & healthy prior to slaughter
- The slaughtering is to be carried out by the hand of a Muslim with a swift incision to the throat with minimal suffering while reciting the Tasmiyah
- All blood is completely drained out of the animal
- The Holy Quran teaches that all animals should be treated with respect and well cared for
Moroccan Lamb Stew Recipe
- Greek Extra Virgin Olive Oil
- 1 large yellow onion, chopped
- 3 carrots, cubed
- 6 Yukon gold potatoes (or any small potatoes), peeled, cubed
- Kosher salt and pepper
- 2.5 lb boneless leg of American lamb, fat trimmed, cut into cubes (Or American lamb shoulder, bones removed, fat-trimmed)
- 3 large garlic cloves, roughly chopped
- ½ cup dried apricots
- 1 cinnamon stick
- 2 bay leaf
- 1 ½ tsp ground allspice
- 1 ½ tsp ras el hanout Moroccan spice blend
- ½ tsp ground ginger
- 6 plum tomatoes from a can, cut in halves
- 2 ½ cups low-sodium beef broth
- 1 15-oz can chickpeas
- In a large Dutch oven or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
- In the heated oil, sauté the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
- In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
- Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
- Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
- Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
- Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favourite rustic bread.
- A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!
Courtesy of the Mediterranean Dish