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Moroccan Braised Lamb

The spice combination of this dish is similar to Indian food, but the addition of cinnamon, lemon and fruit makes it very Moroccan. If lamb is too rich for you, consider using beef or even pork.  At Sub Rosa we serve this on a bed of saffron rice with a little mango chutney folded in, though you can serve this over a bed of couscous just as easily.


Here is what you need:

1 tablespoon ground cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon ground coriander

1 1/2 teaspoons salt

1/2 teaspoon cayenne pepper

1/2 teaspoon ground black pepper

2 1/2 lbs trimmed boneless lamb shoulder, cut into 1 1/2- to 2-inch pieces

4 tablespoons olive oil, divided

1 large onion, finely chopped

1 tablespoon tomato paste

2 cups low sodium chicken or beef broth

1 cup dried fruit.  Apricots (traditional) or golden raisins, figs or pitted prunes

2 large plum tomatoes, chopped

2 cinnamon sticks

1 tablespoon minced peeled fresh ginger

2 teaspoons grated lemon peel or lemon zest

2 teaspoons honey

Here’s what you do:

1.   Mix first 6 ingredients in large bowl. Add lamb and toss to coat.

2.   Heat 2 tablespoons oil in heavy large skillet over medium-high heat.

3.   Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch.

4.   Transfer lamb to another large bowl after each batch.

5.   Add onion and tomato paste to drippings in skillet.

6.   Reduce heat to medium; sauté until onion is soft, about 5 minutes.

7.   Add coarsely chop fruit, tomatoes, cinnamon sticks, ginger, lemon zest and broth and bring to boil, scraping up browned bits.

8.   Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour.

9.   Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. This is where I add a touch of honey to taste.  The honey is nice counter balance to the lemon zest but with all the fruit in the dish already, you don’t want it too sweet or the tannins in the wine will seem bitter.

10.  Serve braised lamb on top of a bed of saffron rice, to which mango chutney has been folded. Drizzle with some raita and serve.

6 servings.  It took me a half hour to prep everything and about an hour and a half or so to cook.

Note:  You can make this a day ahead of time. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Re-warm over medium-low heat, stirring occasionally.  If the sauce is too thick, add a touch of red wine to thin to the desired consistency.


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