Side Pannel
Moroccan Braised Lamb
Moroccan Braised Lamb
- Recipe Submitted by ADMIN on 09/26/2007
Category: Moroccan, Lamb/Sheep, Meat
Ingredients List
- 1/2 c Dried chickpeas
- 3 1/2 c Water
- 1/2 c Dry sherry
- 3 lb Boneless leg of lamb
- -cut in 1" cubes
- 1 c Orange juice
- 4 Garlic clove(s), minced
- 1/2 c Olive oil
- 1 md Onion(s), chopped
- 2 Carrots; chopped
- 1/4 ts Saffron threads, crumbled
- 1 ts Ground coriander seeds
- 1 1/2 ts Ground cumin seeds
- 1 1/2 ts Ground cinnamon
- 1/2 ts Dried thyme, crumbled
- 1/2 c Blanched almonds, sliced
- 1/2 c Dry red wine
- 18 oz Can whole tomatoes
- -with juice
- -coarsely chopped
- 1/2 c Kalamata olives, pitted
- Grated zest of 1 lemon
- 2 tb Lemon juice
Directions
In a saucepan simmer chickpeas in water covered partially, 1¬ hours, or
until tender. Remove pan from heat and let stand for 2 hours
In a small bowl macerate raisins in sherry for 2 hours.
In a large bowl marinate lamb in orange juice with garlic, covered and
chilled, stirring occasionally, 1« hours. Marinate lamb, covered, at room
temperature 30 minutes more. Drain lamb, discarding marinade, and pat dry.
Preheat oven to 400øF.
In an 8-quart heavy kettle heat oil over moderately high heat until hot but
not smoking and brown lamb in batches, transferring it with tongs to a
plate as browned. Add onions and carrots and cook, stirring, until
softened, about 2 minutes. Add lamb, spices, thyme, almonds, wine, and
raisin mixture. Drain chickpeas and stir into lamb mixture with remaining
ingredients. Add salt and pepper to taste. Braise lamb, covered, in middle
of oven, for 2 hours, or until lamb is very tender.
Serve over couscous or rice.
until tender. Remove pan from heat and let stand for 2 hours
In a small bowl macerate raisins in sherry for 2 hours.
In a large bowl marinate lamb in orange juice with garlic, covered and
chilled, stirring occasionally, 1« hours. Marinate lamb, covered, at room
temperature 30 minutes more. Drain lamb, discarding marinade, and pat dry.
Preheat oven to 400øF.
In an 8-quart heavy kettle heat oil over moderately high heat until hot but
not smoking and brown lamb in batches, transferring it with tongs to a
plate as browned. Add onions and carrots and cook, stirring, until
softened, about 2 minutes. Add lamb, spices, thyme, almonds, wine, and
raisin mixture. Drain chickpeas and stir into lamb mixture with remaining
ingredients. Add salt and pepper to taste. Braise lamb, covered, in middle
of oven, for 2 hours, or until lamb is very tender.
Serve over couscous or rice.
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