The Moroccan lamb casserole reflects the fusion of Arabic, Berber and Mediterranean flavors without being a formal tagine. Almonds and raisins provide sweetness and texture characteristic of the cuisine of Fez and Meknes. It is a dish of hospitality that is shared at the family table.
Moroccan
Moroccan lamb in casserole with almonds
Moroccan lamb in a casserole with almonds, raisins and aromatic spices.
- Morocco
- MAIN COURSES
- High protein
- medium
25 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 410 kcal
- Protein 36 g
- Fiber 3 g
- Carbohydrates 14 g
- Fat 22 g
- Sodium 540 mg
Story behind the dish
Preparation
Moroccan lamb in casserole with almonds is a Moroccan preparation with medium difficulty. Reserve about 145 minutes in total (25 for mise en place and preparation, 120 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of lamb shoulder in pieces.
- Have ready: 2 chopped onions.
- Have ready: 3 cloves of crushed garlic.
- Have ready: 1 teaspoon ground ginger.
- Have ready: 1 teaspoon cinnamon.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Heat oil in a clay or iron pot
Heat oil in a clay or iron pot, brown the lamb pieces in batches. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Sauté onion and garlic for 5 minutes
Sauté onion and garlic for 5 minutes, add all the spices, toast for 1 minute.
-
Return the lamb
Return the lamb, pour in broth, cook covered for 1 hour and 30 minutes over low heat.
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Add almonds and raisins for the last 15 minutes of cooking.
Add almonds and spend the last 15 minutes of cooking.
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Rectify salt
Adjust salt, sprinkle cilantro and parsley generously. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Serve directly in the casserole with couscous on the side.
Serve directly in the casserole with couscous on the side.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
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