Here's a recipe for Moroccan-Style Lamb:
Ingredients:
For the Lamb:
- 1.5 kg (about 3 lbs) lamb shoulder or leg, cut into large chunks
- 2 tbsp olive oil
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1/2 tsp ground black pepper
- 1/2 tsp ground paprika
- 1/2 tsp ground allspice (optional)
- 1/4 tsp ground cloves (optional)
- 1/4 tsp saffron threads (optional, soaked in 2 tbsp warm water)
- 1 cup chopped tomatoes (canned or fresh)
- 1/2 cup dried apricots, halved
- 1/2 cup pitted green olives
- 1/4 cup raisins or sultanas
- 1/4 cup slivered almonds (optional, for garnish)
- 1/4 cup fresh cilantro or parsley, chopped (for garnish)
- 2-3 cups chicken or beef broth
- Salt to taste
For Serving:
- Couscous or rice
- Flatbread (optional)
Instructions:
1. Prepare the Lamb:
- Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the lamb chunks in batches, searing them on all sides until browned. Remove the lamb and set aside.
2. Sauté the Aromatics:
- In the same pot, add the chopped onions and sauté for 5-6 minutes until softened and golden.
- Add the minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant.
3. Add the Spices:
- Stir in the ground cumin, coriander, cinnamon, turmeric, black pepper, paprika, allspice, and cloves. Cook the spices for 1-2 minutes to release their flavors.
4. Simmer the Lamb:
- Return the browned lamb to the pot, along with any juices.
- Add the chopped tomatoes and stir to combine.
- Pour in enough broth to cover the lamb partially. If using saffron, add the saffron water now.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 1.5 to 2 hours, or until the lamb is tender.
5. Add Fruits and Olives:
- About 30 minutes before the lamb is done, stir in the dried apricots, raisins, and green olives.
- Continue to simmer, uncovered, to allow the sauce to thicken slightly and the flavors to meld.
6. Final Touches:
- Taste and adjust the seasoning with salt if necessary.
- If desired, toast the slivered almonds in a dry pan until golden brown for garnish.
7. Serve:
- Serve the Moroccan-style lamb over couscous or rice, garnished with chopped fresh cilantro or parsley and toasted almonds.
- Accompany with flatbread if you like.
Enjoy your Moroccan-Style Lamb, rich with spices and a touch of sweetness!
