Horeca 360
🫖 MoroccanAdvancedMain Course

Moroccan Lamb Tenderloin with Apricot & Pistachio

Moroccan-spiced lamb tenderloin with apricot-pistachio glaze, carrot purée and fresh herbs.

Professional Yield: 50 Portions Portion: 140-160g lamb per portion

Professional Yield

Adjust portions - ingredients recalculate automatically

Ingredients · 50 portions

Halal lamb tenderloin

7 kg

Dried apricot

1.50 kg

Pistachios

750 g

Honey

750 g

Cinnamon

40 g

Cumin

75 g

Coriander (ground)

75 g

Saffron

8 g

Lamb jus

5 L

Carrot

3 kg

Butter

750 g

Fresh coriander

300 g

Mint

200 g

Salt

0.000 g

Recommended Pairings

Mint tea, alcohol-free sparkling

Turn This Recipe into a Procurement List

Need these ingredients for your kitchen? Add them to your procurement list and request a quote from Horeca 360.

Frequently Asked Questions