Well its on its way! Two sets of paying guests so far and two booked next week.
Over the next few weeks I will be updating and improving the blog, in particular the Agadir section with info and photos .
Also planning to include our walks in the Atlas mountain foothills. There are so many great trails, none of them marked or advertised. Today we made it to the Hot springs, unfortunately neither of our trackers worked so we aren’t sure how far we walked, but judging by my feet and two tired dogs – quite a way….It took 4 hours anyhow…..Look forward to sharing the photos with you.
seems I don’t have as much to say as I thought I would…. so thanks for the support but I don’t think I’ll be posting any more blogs.
Take care everyone x
2 garlic cloves sliced
2 large onions halved and thinly sliced
2 tablespoons flour
300 ml lamb stock
150 ml white wine
1/2 lemon thinly sliced
1 tablespoon honey
4 sprigs rosemary
50g dates, stoned and halved (prunes work too)
Salt and pepper
First make sure meat will fit in slowcooker, you may have to cut it at the joint
Slit through skin and meat of lamb all over and poke in garlic slices. Heat oil and fry lamb on high until browned. Put two bits rosemary in base if cooker pot and add the lamb.
Fry onions for 5 mins or so, add flour and mix…mixnin wine stick lemin honey. season.
Put in pot, add raisons amd dates rest of rosemary. Cook for 7 or 8 hours. Meat pulls apart with a fork so put in middle of table, serve with green beans and plain boiled pots.