Morrocan LambPrep: 10 min Cook: 3 hours Servings: 2by Bernard Dahilig3 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
- Chop the lamb into thick chunks (as we will be cooking for a while it needs to remain largish to stay together.
- Season the lamb with rock salt, black bepper and about ¾ of the Ras El Hanout Poweder
- Heat your pot till hot. Add a little olive oil and brown the meat on a high heat for around 5 minutes.
- Once browned remove and set aside. The pan should have nice colouring from the lamb and spices
- Turn the heat down allowing the pot to cool a little.
- Add the onions and fry for about 5 minutes (add more oil if needed)
- Add the garlic and fry for a further 1 minute.
- Add the rest of the ras el hanout, rose harissa, paprika, cumin and turmeric and fry for 2-3 minutes.
- Deglaze the pot with the Marsala and allow the alcohol to cook off for 2 minutes.
- Add the lamb and the lemon zest, apricot jam and dates.
- Pour over the stock until it just covers the lamb.
- Add more water to cover the lamb if required.
- 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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