| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Moroccan | Lamb, Moroccan, Meats | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 400°F. 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. Source: Susan's Restaurant in Peekskill, New York Gourmet Magazine February 1995 Submitted By DIANE LAZARUS On 02-08-95 (0114)
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