Casablanca--Moroccan Lamb
From greekgirrrl 16 years ago
- 60 minutes to make
- Serves 4
Ras el hanout is an aromatic blend of spices used in Morocco, North Africa and the Middle East. Some say its an aphrodisiac! Feed this to your honey on Valentines Day and see what happens! I included a recipe for the Ras el Hanout so you can make your own. Read more Serve with Harisa which is a hot red pepper paste! See less
Ingredients
- 3 pounds lamb shanks, cut into 1-inch pieces shopping list
- 3 medium onions, peeled and grated, shopping list
- 2 onions peeled and thickly sliced shopping list
- 1 tablespoon ras el hanout, plus more to taste shopping list
- salt and freshly ground black pepper shopping list
- 1 tablespoon plus 1 teaspoon unsalted butter shopping list
- a large pinch saffron shopping list
- 1 cinnamon stick shopping list
- 1 teaspoon olive oil shopping list
- 2 teaspoons sugar shopping list
- 1/2 cup canned crushed tomatoes shopping list
- 1 cup canned chickpeas shopping list
- 3 cups pumpkin or butternut squash chunks shopping list
- 3/4 cup pitted prunes, halved shopping list
- pita bread or lavash shopping list
- To make your own Ras el Hanout: shopping list
- 1 teaspoon ground cumin shopping list
- 1 teaspoon ground ginger shopping list
- 1 teaspoon salt shopping list
- 3/4 teaspoon freshly ground black pepper shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/2 teaspoon ground coriander seeds shopping list
- 1/2 teaspoon cayenne shopping list
- 1/2 teaspoon ground allspice shopping list
- 1/4 teaspoon ground cloves shopping list
How to make it
- Coat lamb with grated onion, ras el hanout, and salt and pepper. Marinate in refrigerator for 30 minutes or up to 2 hours.
- Melt 1 tablespoon butter in a wide, heavy-bottomed pan.
- Add meat, and brown lightly on all sides.
- Add saffron, water, and cinnamon stick; bring to a boil.
- Reduce heat to a simmer, and cook, covered, for 1 1/2 hours.
- Let cool slightly, and remove shanks.
- Pull meat from bones, keeping pieces as large as possible; discard fat, gristle, and bones.
- Season with salt and pepper.
- Skim fat from liquid, or refrigerate overnight, and remove fat. Refrigerate meat.
- In a medium sautĪ¹e pan, heat 1 teaspoon butter and 1 teaspoon oil. Add sliced onions, and sprinkle with sugar, and salt and pepper to taste.
- Cook over medium-high heat for 15 minutes, tossing or stirring only when brown.
- Turn heat to low, and cook until onions are very soft and brown, about 20 more minutes.
- Add tomatoes and cooking liquid from the lamb, and bring to a boil. Add meat, chickpeas, and pumpkin or squash, and simmer, covered, for 15 minutes.
- Remove lid, stir in prunes, and simmer until thick, about 15 to 20 more minutes.
- Adjust seasonings to taste.
- Serve immediately with harissa sauce and lavash or pita bread.
The Rating
Reviewed by 11 people-
A true work of Romanticism!
alexander_kassal
in Joppa loved it
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This is a terrific recipe. I might use a cornet (parchment paper circle pressed directly onto the surface of the stew) and braise in the oven at a fairly low temp (say, 180 or 190) for a couple of hours, rather than keeping it on the stove top. I fin...more
dond
in Rockville loved it
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I love Moroccan food, and this is great! thank for share it.
berry
in Myrtle Beach loved it
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