Moroccan Style Lamb Recipes

EASY MOROCCAN LAMB STEW RECIPE

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!

MOROCCAN LAMB TAGINE

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

Steps:

• Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.
• Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.

SLOW COOKER MOROCCAN LAMB STEW

Steps:

• Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
• Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.

MOROCCAN-STYLE BARBECUED LEG OF LAMB

Steps:

• Mix the butter and oil in a bowl, then stir in the spices, thyme, garlic, lemon zest and juice. Add the harissa, 1 tsp salt and plenty of freshly ground black pepper, and mix well.
• Put the butterflied lamb (see step-by-step guide) in a large shallow dish and spoon over the marinade. Using your hands, rub it all over the meat. Cover loosely with foil or cling film and leave to marinate for at least 2 hrs, or overnight in the fridge.
• Light the barbecue, adding plenty of coals. When it is ready, add the lamb, fat-side down, and cook on a fairly high heat for 5 mins until well browned. Turn over and cook for another 5 mins to brown the other side.
• Move the coals to the sides of the barbecue to reduce the heat under the meat and cook more gently for 30-40 mins, turning occasionally. This timing will give you pink meat.
• Remove the meat to a large board and cover tightly with foil. Leave to rest for 10-15 mins.
• For the sauce, fold the harissa, a little salt and the coriander into the yogurt. Cut the lamb into thick slices and serve with the sauce and couscous, if you like.

MOROCCAN STYLE LAMB BURGERS

Steps:

• Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil.
• Using your hand, mix everything thoroughly.
• Shape the mixture into 8 equal size patties similar to hamburgers.
• Heat the oil in a non stick skillet.
• Cook the patties over medium high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired.
• Drain on paper towels and serve.

MOROCCAN-STYLE LAMB

Steps:

• In a bowl mix together cumin, coriander, salt, cayenne and black pepper (if using).
• Add in the lamb; toss well to coat.
• Heat oil in a large skillet or Dutch oven, and brown the lamb well on all sides, turning occasionally adding in more oil if needed; transfer lamb to a bowl.
• Add in onion and tomato paste to the drippings in the skillet and saute for about 5 minutes, then add in garlic and saute for 1 minute.
• Add in broth and chick peas, chopped tomatoes, cinnamon stick and ginger; bring to a boil, scraping up any browned bits with a wooden spoon.
• Add the browned lamb back to the skillet and bring to a boil.
• Reduce heat to low, cover and simmer until the lamb is tender (about 1-1/2 hours, or more or less) adding in the chopped apricots and seasoning with salt and pepper about 20 minutes before the finished cooking time.
• Add/stir in the whipping cream at this point and simmer for a couple of minutes, only for a creamier sauce if not just omit.
• Transfer the lamb and sauce to a bowl, and serve with cooked rice or couscous.

MOROCCAN-STYLE LAMB BURGERS

Steps:

• Blend the onion, ginger, garlic and fresh coriander in a food processor until finely chopped. Add the spices, apricots, lamb and seasoning. Blend until slightly chunky.
• Shape the lamb mixture into six burgers. Cook under a medium-hot grill for 4-5 mins each side until cooked through.
• Serve in wholemeal buns with the lettuce, tomato, sliced red onion and mayo.

MOROCCAN-STYLE LAMB TURNOVERS

Steps:

• Mix together the cumin, ginger, turmeric, cinnamon, salt, and pepper in a small bowl. Set aside.
• Heat the olive oil in a large skillet over medium heat. Saute the onion until tender, about 2 minutes. Add the garlic and the spice mixture and continue to cook for another minute. Add the lamb and cook, breaking up any lumps with the back of a wooden spoon, until no longer pink, about 5 minutes. Add the wine and tomato paste and cook until most of the liquid has evaporated, about 4 minutes. Remove from the heat and add the raisins, pine nuts, and cilantro. Taste for seasoning. Let cool and set aside.
• In a small bowl, beat together the egg and cream with a fork. Set aside.
• Preheat the oven to 375ºF. Line 2 large baking sheets with parchment paper. Divide the puff pastry in half. Work with half of the dough at a time, while keeping the other half chilled. On a lightly floured surface, roll half of the dough into a 12-by-15-inch rectangle. Cut into twenty 3-inch squares. Place a scant tablespoon of the filling in the center of each square. Brush the edges lightly with the egg wash. Fold each pastry into a triangle, enclosing the filling, and crimp the edges with a fork. Cut a small steam vent in the top of each turnover. Brush the tops lightly with more egg wash. Set on the prepared baking sheets. Repeat with the remaining dough and filling.
• Bake the turnovers until golden brown, 15 to 20 minutes. Serve warm.
• Make ahead: These can be frozen in a single layer on a baking sheet until solid, transferred to a freezer bag, and stored in the freezer for 1 month. They can be baked right from the freezer, adding 3 to 4 minutes to the baking time.

MOROCCAN SLOW-COOKED LAMB

Steps:

• Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.
• Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)
• Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.