today, i'm continuing my moroccan meal series with
don't let the long ingredient list fool you...
it's, like, 90% spices. :)
this lamb dish is so flavorful,
you won't regret it!
1/4 C & 1 tsp olive oil, divided
3 lbs lamb meat, cut into 1 1/2" cubes
1 Tbs paprika
1/2 tsp ground turmeric
3/4 tsp ground cumin
1/4 tsp cayenne pepper
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
3/4 tsp ground cardamom
1 1/2 tsp salt
3/4 tsp ground ginger
1 1/2 pinches saffron
1 tsp garlic
1 tsp ground coriander
3 medium onions, sliced
7 carrots, peeled & cut into strips
*i use my vegetable peeler for this! peel the carrot & cut off the ends. lay the carrot on your cutting board and continue peeling one side only, so you get strips! :)
4-5 garlic cloves, minced
1 Tbs freshly grated ginger
1 1/2 lemons, zested
14.5 oz chicken broth
2 Tbs tomato paste
2 Tbs honey
1. marinate lamb in 2 Tbs olive oil & spices 3 hours - overnight.
2. heat olive oil in a large pot over medium-high heat. add 1/3 of the lamb/spice mixture. brown well. remove from pan & continue with the remaining lamb.
3. add onions & carrots to the pot & cook 5 minutes. stir in garlic & ginger & continue cooking an additional 5 minutes. return lamb to pot & stir in lemon zest, chicken broth, tomato paste, & honey. bring to a boil, then reduce heat to low.
4. cover & simmer 1 1/2 - 2 hours, stirring occasionally, until the meat is tender.
*i generally let it cook closer to 3 hours. the meat practically falls apart, it's so tender.
don't forget to check out the rest of the meal:
& stay tuned for
moroccan orange cake
& you can still link up for mangia mondays!
until next time,