Recipe

Moroccan Slow-cooked Lamb Recipe

	Darbar / All my dishes 2 years, 7 months ago We had this over cracked wheat (Bulghur) with slivered almonds, chopped chives, mint and cilantro sprinkled on top. Amazing! Prep:20m Cook:90m Servings:6	Darbar
	moroccan spicy mediterranean lamb braised

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dantheman

Ingredients

1 tablespoon ground cumin

2 teaspoons ground coriander

1 1/2 teaspoons salt

1 teaspoon fennel seeds

1/2 teaspoon cayenne pepper

1/2 teaspoon ground black pepper

2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces

4 tablespoons olive oil, divided

1 large onion, finely chopped

1 tablespoon tomato paste

2 cups low-salt chicken broth

1 15 1/2-ounce can garbanzo beans (chickpeas), drained

1 cup dried apricots (about 5 ounces)

2 large plum tomatoes, chopped

2 cinnamon sticks

1 tablespoon minced peeled fresh ginger

2 teaspoons (packed) grated lemon peel

2 tablespoons chopped fresh cilantro

Directions

Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.

Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)

Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.

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Comments

sunny 2 years, 5 months ago said:
This recipe looks fabulous but I'm not a fan of lamb - what other meat would you suggest using here?

darbar 2 years, 5 months ago said:
Sunny, Try a pork shoulder instead :-) Good luck!

lisapa 2 years, 4 months ago said:
Might be a project for my new slow-cooker. I love lamb. :-)

dixiejet 2 years, 4 months ago said:
I LOVE lamb. I found this cos I was looking at ALL your recipes ! lol ! I lived in Turkey for a time & really appreciate any Middle Eastern recipes. My current family had never tasted lamb before I came along & now it's my stepson's favorite meat. Kudos once again,Darbar !
ps) think it would be good over pilaf ?

merlin 2 years, 1 month ago said:
Sounds PERFECT.

mackamaple 3 weeks, 5 days ago said:
Cooked this dish last night, originally I was gonna do the meat in one piece but I followed the instructions and cut the meat into portions and it was not far from the best dish I have made. Loads of flavour very authentic I have to say it was bloody lovely..,

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