On these cold rainy days we are having in Brisbane, I feel compelled to make comfort food, food that nourishes the soul and this recipe is a meal that will do just that. The lamb becomes so tender it melts in your mouth and the sauce is layered with flavour. This is not a difficult recipe, it just takes time, something we all seem to be short of these days. However if you manage to find some time to cook this you will be transported to another place.
I learnt about Moroccan recipes when I was in Paris. There is a great selection of Moroccan food around Paris. You often see it available in the markets and there are restaurants everywhere. When I first tasted it, I couldn’t believe how delicious the flavours were.
I hope you enjoy to it too.
1 large leg of lamb
a little olive oil
4 brown onions, peeled and sliced
1 bunch of coriander
1 teaspoon of chilli
50 g ground cumin
3 pieces of preserved lemons cut into slices
small piece of grated ginger
1 teaspoon of tumeric
2 pinches of saffron
2 cinnamon sticks
1/4 cup of honey
5 garlic cloves diced
250 ml of white wine
1 litre of chicken stock
Heat oil in a large fry pan and brown the leg of lamb, turning over.
Remove the lamb and add sliced onions and garlic. Cook until soft and brown. Add cumin, chilli, saffron, ginger cinnamon, preserved lemon and honey and stir. Then add the wine and stock and cook for a few minutes. Add half the coriander chopped. (If you want to take an easier way you can buy Herbies Tagine Spices and they do a great job)
Place the lamb in an oven proof dish, if you have one with a lid great, if you don’t you can cover with foil. Pour the sauce over the lamb, cover and place in an oven for 3 1/2 to 4 hours at 165 degrees. Check every hour and turn the lamb over and baste. When ready, the meat should be falling off the bones and be very tender. Sprinkle the rest of the coriander over the lamb before serving.
You can serve the Moroccan Lamb with cous cous and a salad, or I baked sweet potato and sprinkled it with toasted pine nuts and coriander.Share on Facebook