• Morrocan Lamb

    1 vote
    Morrocan Lamb
    Prep: 10 min Cook: 3 hours Servings: 2
    by Bernard Dahilig
    3 recipes
    I love the savory and slow & low cooking process of Morrocan food and especially stews like this, How can you not love this dish over the balnd falvorless stews of its American counterpart - DUH! Give it a try and you be the judge. My first taste of Morrocan food about a dozen years ago and i was addicted to the flavors of the exotic flaors like my love of women! LOL This recipe yields for 2 people or for someone like me that LOVES TO EAT


    • Chunky lamb pieces (approx 600g)
    • 2 Medium Onions, sliced
    • 1 tsp pureed garlic
    • ½ tsp Ras El Hanout
    • 1 tsp Rose Harissa
    • 1 tsp Paprika
    • ½ tsp cumin (ground)
    • ¼ tsp turmeric
    • 2 tsp dates, roughly chopped
    • 1 tsp Apricot Jam
    • zest of 1 lemon
    • 1 cup Marsala (or Port)
    • 2 Cups of beef stock (can also use chicken)
    • Olive Oil


    1. Chop the lamb into thick chunks (as we will be cooking for a while it needs to remain largish to stay together.
    2. Season the lamb with rock salt, black bepper and about ¾ of the Ras El Hanout Poweder
    3. Heat your pot till hot. Add a little olive oil and brown the meat on a high heat for around 5 minutes.
    4. Once browned remove and set aside. The pan should have nice colouring from the lamb and spices
    5. Turn the heat down allowing the pot to cool a little.
    6. Add the onions and fry for about 5 minutes (add more oil if needed)
    7. Add the garlic and fry for a further 1 minute.
    8. Add the rest of the ras el hanout, rose harissa, paprika, cumin and turmeric and fry for 2-3 minutes.
    9. Deglaze the pot with the Marsala and allow the alcohol to cook off for 2 minutes.
    10. Add the lamb and the lemon zest, apricot jam and dates.
    11. Pour over the stock until it just covers the lamb.
    12. Add more water to cover the lamb if required.
    13. Put the lid on and stick in an oven for 2-4 hours depending on the quantity making sure to turn and check the lamb every 30 minutes. When done the lamb should be tender and melt in the mouth

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