Moroccan Braised Lamb RecipeOrigin: Morocco Period: Traditional |
Ingredients
100g dried chickpeas 
Moroccan Braised Lamb Preparation:Method:Add the chickpeas to a large pan, cover with water and simmer for about 75 minutes, or until tender. Remove from the heat and allow to stand for 2 hours. Meanwhile, place the raisins in a small bowl, add the sherry and allow to stand for 2 hours at room temperature. Put the lamb pieces in a large bowl. Combine the orange juice with the garlic and pour over the lamb. Mix thoroughly and allow to marinate for 120 minutes, stirring every 20 minutes or so. At the end of this time drain the lamb and discard the marinade. In a large oven-proof metal casserole dish heat the oil until quite hot then use this to brown the lamb in batches, transferring to a plate as each batch is done. Add the onion and carrots to the pan and cook, stirring frequently, until the onion has softened. Return the lamb to the pan and add the spices, thyme, almonds, wine and the raising mixture. Drain the chickpeas and add these to the lamb as well. Bring to a boil, reduce to a simmer then add the tomatoes, lemon zest and olives. Stir to combine, season to taste with salt and freshly-ground black pepper. Cover the casserole and place in the middle of an oven pre-heated to 200°C and cook for about 2 hours, or until the lamb is very tender. Serve accompanied by couscous and drizzled with fresh lemon juice. |
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Other recipes with lamb and tomatoes as primary ingredients: Bladder Campion Greens and Peanut Stew Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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