Cordero marroquí estofado con cuscús de limón y hierbas, tfaya y chermoula de pistacho y menta
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Ingredientes
- 1 ea Braised Lamb Shank
- 8 oz Lemon Herb Couscous
- 1 oz Pistachio Mint Chermoula
- 2 oz Tfaya
Preparación de la receta
- Arrange lamb shank over couscous, serve with tfaya and chermoula
This recipe was developed by Chef Christine Dively from our Florida Division.
