L'HAM M'HAMMAR RECIPE - MOROCCAN ROASTED LAMB OR BEEF WITH ONION CONFIT
M'hammar of Lamb or Beef falls into the category of dishes enjoyed by nearly everyone-even those who aren't normally fond of red meat. Lamb or beef is slow-cooked until tender enough to fall off the bone; it's then served with a spiced confit of onion. This is the signature presentation of a classic dish made with love and attention.
Provided by Nada Kiffa | Taste of Maroc
Categories Main Course
Time 8h45m
Number Of Ingredients 13
Steps:
- Combine the spice rub ingredients in a bowl or with pestle and mortar. Rub the mixture over the meat and massage it thoroughly. Cover and leave in the fridge for at least 6 hours or overnight.
- When ready to cook, transfer the meat to a heavy-bottomed, deep pot or pressure cooker. Add the sliced onions, saffron threads, water and oil. (Note: Use 1/3 cup water if preparing in a conventional pot and 1 cup water if preparing in a pressure cooker.)
- If cooking in a regular pot, cover and simmer the meat for about 2 hours or until tender, checking occasionally to add a little water if the liquids appear to be drying out. If cooking in a pressure cooker, cover and cook with medium-low pressure for about 80 minutes or until tender, swirling the pot occasionally to be sure that liquids remain and the meat and onions aren't burning. Interrupt to add a little more water only if necessary.
- The meat is cooked to proper tenderness when you can easily pinch it off the bone. When done, remove it from the pot and cover with plastic so it doesn't dry out.
- If you are serving this dish in the next hour, place the meat in a 400° F (200° C) preheated oven for about 20-25 min, turning it occasionally to brown it on all sides. Adjust the browning to your liking.
- In the meantime, continue cooking the onions, stirring frequently and taking care not to scorch them, until they have reduced to a paste-like texture. The cooking oil should be the oil liquid you see in the pot.
- To serve, place the meat in a warm dish and surround it by the onion paste (daghmira). Traditionally it is eaten by hand directly from the platter, using pieces of bread in lieu of a fork.
Nutrition Facts : Calories 436 kcal, Carbohydrate 11 g, Protein 57 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 173 mg, Sodium 599 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
EASY MOROCCAN LAMB STEW RECIPE
If you're looking to make the best lamb stew, this recipe is all you need! Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. You can make this in your crock pot or pressure cooker; instructions included for both! Be sure to check out my tips above and watch the video for how to make this lamb stew.
Provided by Suzy Karadsheh
Categories Entree
Time 2h30m
Number Of Ingredients 16
Steps:
- In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
- In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
- In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
- Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
- Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
- Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
- Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
- A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!
Nutrition Facts : ServingSize 1 dinner bowl, Calories 502 calories, Sugar 9.2 g, Sodium 579.7 mg, Fat 9.7 g, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 65.4 g, Fiber 9.9 g, Protein 43.5 g, Cholesterol 99.4 mg
MOROCCAN LAMB TAGINE
One of my favorite winter dinners is a warm, satisfying bowl of stew. And I'm not alone; if you think about it, each nationality has its own version of meat and vegetables simmered in one big pot, whether it's classic Irish beef stew or French beef bourguignonne or Texas chili. One night I came across a recipe for Moroccan lamb tagine in, of all places, an Australian cookbook called Bills Sydney Food. I was feeling adventurous and decided to play around with my own version of it using lamb shanks, Yukon Gold potatoes, sweet potatoes, butternut squash and lots of Eastern spices. I can't think of a more delicious, comforting dinner to serve to family or friends on a cold night. And the best part is that you can make the entire pot a day ahead of time, refrigerate it and just reheat it slowly on top of the stove. All you'll need to make that night is some couscous!
Provided by Ina Garten
Time 3h45m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.
- Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.
MOROCCAN LAMB WITH TABBOULEH AND CRISPY GARLIC
Provided by Rick Tramonto
Yield Serves 6
Number Of Ingredients 14
Steps:
- 1. Add the bulgur to a large pot of lightly salted boiling water. Reduce the heat and simmer the bulgur for 10 to 12 minutes or until just tender. Drain the bulgur in a colander. Allow to cool and then transfer to a small shallow bowl.
- 2. Add the lemon juice, parsley, tomato, and 1 tablespoon of the olive oil and toss until all the grains are coated with the dressing. Season to taste with salt and pepper. Cover and refrigerate.
- 3. Preheat the oven to 350°F.
- 4. Heat the remaining 1 tablespoon olive oil in a medium-sized, heavy-bottomed casserole or Dutch oven over medium-high heat. When the oil is almost smoking, add the lamb and sear for 8 to 12minutes or until nicely browned on all sides.
- 5. While the lamb is browning, add the onions, carrots, and celery to the pan along with the thyme. Stir the vegetables occasionally.
- 6. Add the red wine and cook until reduced to a few tablespoons. Add enough water to cover the lamb and bring to a boil, stirring the bottom of the pan with a wooden spoon to dissolve any browned solids into the liquid.
- 7. Remove from the heat and cover the casserole with a tight-fitting lid. Place in the center of the oven and cook for 1 hour or until the meat is tender and almost falling off the bone. Set aside and allow to cool. When cool, refrigerate the lamb until serving. Discard the vegetables and herbs.
- 8. Pour the vegetable oil into a small, deep saucepan to a depth of 1H inches. Heat over medium heat until a deep-frying thermometer registers 325°F.
- 9. Fry the garlic slices in the oil for 1 to 2 minutes or until they turn golden. Watch carefully because they fry very quickly. Remove from the oil with a slotted spoon to a paper towel to drain. Transfer to a flat plate, season with salt, and allow to cool completely. As they cool, the fried garlic slices will become very crispy.
- 10. To serve, pull or cut the meat from the bone and cut into small pieces. Place some of the tabbouleh on each of 6 small plates along with some of the lamb. Top each serving with crispy garlic.
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