Recipe

Casablanca--moroccan Lamb Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 1 year, 10 months ago 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 y... More Prep:150m Cook:60m Servings:4	Greekgirrrl
	exotic fragrant

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Fans

alexander_

miss_ems85

efitobx

trigger

dond

berry

lunasea

divaliscio

calamity

Ingredients

3 pounds lamb shanks, cut into 1-inch pieces

3 medium onions, peeled and grated,

2 onions peeled and thickly sliced

1 tablespoon ras el hanout, plus more to taste

salt and freshly ground black pepper

1 tablespoon plus 1 teaspoon unsalted butter

a large pinch saffron

1 cinnamon stick

1 teaspoon olive oil

2 teaspoons sugar

1/2 cup canned crushed tomatoes

1 cup canned chickpeas

3 cups pumpkin or butternut squash chunks

3/4 cup pitted prunes, halved

pita bread or lavash

To make your own Ras el Hanout:

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon ground coriander seeds

1/2 teaspoon cayenne

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

Directions

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 sautιe 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.

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Comments

alexander_kassal 1 year, 10 months ago said:
A true work of Romanticism!

dond 1 year, 10 months ago said:
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 find that doing it this way gives me a better consistency and texture, as well as more intensity. Have you tried it this way?

berry 1 year, 10 months ago said:
I love Moroccan food, and this is great! thank for share it.

divaliscious 1 year, 9 months ago said:
Very good posting here my dear - worth all the effort too! I was looking for something a little different for Valentine's Dinner with my man... and I think I just found the dish! Thank you thank you and thank you!

lunasea 1 year, 9 months ago said:
Sign me up a Valentine's Day dish...wow! I'm all over it. Love the flavors here...

efitobx 1 year, 4 months ago said:
I'm in Love! Thnx for sharing.

trigger 1 year, 1 month ago said:
Thank you for including a recipe for Ras el Hanout so I can make your recipe for Casablanca--moroccan Lamb which I think is a great representation of Moroccan food.
Five forks from me

calamity 11 months, 3 weeks ago said:
OMG lovely lovely lovely, thnx for this, a-b-s-o-l-u-t-l-y FABILOSO!!!!!!!!

miss_ems85 2 months ago said:
Im going to make this very soon :) Will let you know what I think :)

rebbesoul 2 weeks, 2 days ago said:
I'll try this. Looks and sounds great.

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