This lamb stew with plums and almonds is a Moroccan celebration recipe that mixes sweet and savory flavors in perfect harmony. Ras el hanout, the blend of more than 20 North African spices, transforms lamb meat into something truly extraordinary.
Moroccan
Raised lamb el hanout with plums and almonds
Lamb stew with ras el hanout, prunes and toasted almonds. Festive, bittersweet and aromatic Moroccan recipe.
- Morocco
- Main course
- High protein
- High fiber
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 480 kcal
- Protein 38 g
- Fiber 4 g
- Carbohydrates 28 g
- Fat 22 g
- Sodium 380 mg
Story behind the dish
Preparation
Raised lamb el hanout with plums and almonds is a Moroccan preparation with medium difficulty. Reserve about 95 minutes in total (20 for mise en place and preparation, 75 for cooking). Follow the 8 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 chopped lamb shoulder.
- Have ready: 150 g pitted prunes.
- Have ready: 80 g toasted blanched almonds.
- Have ready: 2 julienned onions.
- Have ready: 3 cloves of minced garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix the ras el hanout
Mix the ras el hanout, ginger and cinnamon; rub the lamb with the mixture. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Brown lamb in hot oil over high heat; booking
Brown lamb in hot oil over high heat; booking. 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.
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Sauté the onion and garlic for 15 minutes in the same oil.
Sauté the onion and garlic for 15 minutes in the same oil. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Return the lamb; Add the broth and bring to a boil.
Return the lamb; Add the broth and bring to a boil. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cover and cook over low heat for 50 min.
Cover and cook over low heat for 50 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the plums and honey; cook 20 more minutes
Add the plums and honey; cook 20 more minutes. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Toast the almonds; Serve the stew decorated with almonds
Toast the almonds; Serve the stew decorated with almonds, cilantro and sesame. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
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Serve with couscous or whole wheat pita bread
Serve with couscous or whole wheat pita bread. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Don't overcrowd the pan: the oil should be hot but not smoking.
- Test for salt and seasoning before plating: the final balance is adjusted at the last moment.
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