Ethnic and fusion recipes
Moroccan lamb stew with preserved lemons
Ingredients
- 3 lb boneless lamb (from the shoulder) 1.36 kg boneless lamb (from the shoulder)
- pinch of saffron pinch of saffron
- 1 tsp ginger (ground) 4.9 ml ginger (ground)
- 1 tsp cumin (ground) 4.9 ml cumin (ground)
- 1/2 tsp cinnamon (ground) 2.5 ml cinnamon (ground)
- Juice and zest of 1 orange Juice and zest of 1 orange
- 1/2 cup coriander leaves 120 ml coriander leaves
- 3 clove garlic 3 clove garlic
- 1 tsp sea salt 4.9 ml sea salt
- 2 yellow onions, finely chopped 2 yellow onions, finely chopped
- 1 can diced tomatoes (with juice) 1 can diced tomatoes (with juice)
- 1 cup water 240 ml water
- 1 preserved lemon, minced 1 preserved lemon, minced
- 1 cup green olives (pitted and chopped) 240 ml green olives (pitted and chopped)
Method
In another bowl, mix the saffron, ginger, cumin and cinnamon. Sprinkle over the meat, stir well until the meat is covered evenly and set aside.
In a pestle and mortar add the orange zest, coriander leaves, garlic, and sea salt and mince until you get a paste. Add the paste to the meat together with the orange juice and stir well to coat. Cover the bowl with plastic foil and let it stand at room temperature for at least 2 hours, to marinate. (For a better result, put in the refrigerator and leave overnight)
Add the marinated meat to a heavy cooking pot together with the tomatoes, onions and water. Bring to a boil, cover, lower heat and simmer for about 1 1/2 hours, checking often, until the meat is tender enough. Add the preserved lemon and green olives and cook for about 10 minutes more.
Cook's notes
You may omit the green olives, if you do not like them.
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