| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Moroccan |
Moroccan, Lamb, Val’s |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
LAMB CUT INTO 1'' CUBES |
| 1 |
ts |
SALT |
| 2 |
ts |
FRESH GROUND PEPPER |
| 1/2 |
ts |
SAFFRON, CRUSHED |
| 1 |
ts |
GROUND GINGER |
| 2 |
|
CLOVES GARLIC, PRESSED |
| 1 |
lg |
YELLOW ONION, CHOPPED |
| 1 |
sm |
BUNCH PARSLEY (OPP.) |
| 4 |
tb |
GHEE OR OIL |
| 1/2 |
|
PRESERVED LEMON, SKIN ONLY |
| 2 |
ts |
CINNAMON |
| 1/4 |
c |
HONEY |
| 2 |
tb |
ORANGE BLOSSOM WATER |
| 1 |
tb |
SESAME SEEDS |
| 6 |
oz |
Blanched almonds, slivered |
INSTRUCTIONS
GARNISH
IN A 6 QT. POT, PUT LAMB, SALT, PEPPER, SAFFRON, GINGER, GARLIC, ONION ADN
OPTIONAL PARSELY, AND ADD 3 Tb OF THE OIL OR GHEE. ADD 2-1/2 c OF WATER,
ENOUGH TO JUST BARELY COVER. SIMMER FOR 1-1/2 HOUR OR UNTIL MEAT IS TENDER.
CHOP THE PRESERVED LEMON SKIN INTO TINY PIECES, ADD WITH CINNAMON AND
SIMMER, UNCOVERED FOR ANOTHER 15 MINUTES. THEN ADD THE HONEY AND ORANGE
BLOSSOM WATER AND COOK FOR A FEW MINUTES MORE UNTIL THE SAUCE IS QUITE
THICK AND REDUCED. JUST BEFOR SERVING TOAST SESAME SEEDS IN FRY PAN WITH
ALMONDS IN THE REMAINING Tb OF OIL OR GHEE THEN SPRINKLE OVER THE MEAT.
THIS IS DELICIOUS SERVED OVER COUSCOUS. THIS STEW CAN BE MADE WITH PORK OR
CHICKEN.
Posted to MM-Recipes Digest V4 #8 by valerie@nbnet.nb.ca (valerie) on Feb
16, 1999
A Message from our Provider:
“Give God what’s right — not what’s left.”