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Morrocan Lamb

September 16, 2013
by Erin B
  • 2 lb. lamb shoulder
  • ¼ cup Ras El Hanout
  • 4 cloves garlic
  • 2 tablespoons ginger
  • ¼ cup olive oil
  • ¼ teaspoon saffron
  • ¼ cup molasses
  • 1 cinnamon stick
  • 1 onion, chopped
  • 1 lemon, rind and juice separated
  • ½ cup green olives
  • ½ cup kalamata olives
  • ½ cup apricots, dried, chopped
  • 2 cups chickpeas, drained and rinsed
  • ½ cup white wine
  • 2 cups chicken broth
  • ¼ cup mint, chopped
  • ¼ cup cilantro, chopped
  • ¼ cup green onion, chopped
1.Lamb shoulder: Cube and mix meat with 1/2 Ras El Honout, 2 cloves chopped garlic, 1 Tbsp ginger, oil, saffron, molasses, marinate over night
2.preheat oven to 350F
3.Heat meat and marinate until hot. It likely won’t brown because of liquid
4.Add everything except fresh herbs, lemon juice and green onions, cover and bake for 3 hours
5.just before it hits the table: add lemon juice and fresh herbs. Serve with rice

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Ras El Hanout

  • 1 tablespoon ginger, powdered
  • 1 tablespoon paprika
  • 1 ½ teaspoons cardamon, ground
  • 2 tablespoons coriander
  • 3 tablespoons cumin
  • 1 tablespoon anise seed, ground
  • 1 tablespoon star anise
  • 1 tablespoon fennel seeds
  • 1 ½ teaspoons cloves, ground
  • 3 tablespoons turmeric
  • 1 ½ teaspoons lavendar
  • 1 tablespoon nutmeg
  • 1 tablespoon cinnamon
  • 1 tablespoon allspice
  • 1 tablespoon cayenne
  • 1 tablespoon pepper
  • 1 ½ teaspoons mace
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