MOROCCAN LAMB STEW WITH PRESERVED LEMONS
This is one of the easiest stews imaginable, because there is no browning of the meat, yet the flavor is very intense. Serve with apricot couscous and a fennel, mint, and radish salad. Preserved lemons must be made several weeks in advance, but they are simple to prepare and add exquisite flavor.
Provided by Food Network
Time 2h46m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Trim excess fat and gristle from meat and cut lamb into 1-inch cubes. Place meat in a large bowl. In a small bowl, mix the cumin, ginger, cinnamon, and saffron; sprinkle over the meat and set aside.
- On a cutting board, mince together the orange zest, cilantro leaves, garlic, and salt until you have a paste. Add to the meat along with the orange juice and stir well to coat. Cover the bowl and let stand at room temperature for 2 hours, or up to overnight in the refrigerator.
- Transfer the mixture to a heavy pot, add the onions, tomatoes, and 1 cup water. Bring to a boil, cover, reduce heat, and simmer (or bake in a preheated 350 degree oven) until the meat is very tender, about 1 1/2 hours. Add olives and, if using, preserved lemon to the pot. Cook about 10 minutes more, then serve.
- Wash a 1-pint glass-canning jar and its lid with hot soapy water; rinse and dry thoroughly.
- Cut 6 of the lemons, 1 at a time, into quarters through 1 end without cutting all the way through the other end. You want the lemon to open out like a flower, but not to separate. Place the lemon on a large piece of parchment or waxed paper, spread quarters open and sprinkle flesh with a heaping tablespoon of kosher salt; put the lemon into the jar. Continue with remaining lemons, sprinkling salt on each. Pack the lemons in the jar tightly, filling it to the top (you may need more or less than 6 lemons, depending on their size). When you reach the top, lift the parchment and pour the excess salt from it into the jar of lemons.
- Slide the bay leaves down opposite sides of the jar. Juice the remaining lemons 1 by 1, adding juice to the jar, until it reaches the top. Seal jar, shake well, and let stand at room temperature, shaking well every 12 hours, for 1 week. After 1 week, transfer jar to the refrigerator, continuing to shake every day. Lemons are preserved after 3 weeks and keep up to several months in the refrigerator.
- To use lemons, pull out as needed and scrape away pulp. Dice peel and use as a condiment.
MOROCCAN LAMB STEW WITH DRIED CHERRIES AND LEMON
This is one of our favorite colder-weather recipes. It's excellent. Be sure to read the notes at the bottom of the page before you go grocery shopping & start to cook. You may want to make adjustments to the ingredients. Enjoy!
Provided by Kate H.
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Rehydrate the cherries in a bowl with about a cup of warmed stock. Let soak until needed.
- In a large, heavy saute pan, heat 2 T olive oil with 2 T butter over high heat. Season the lamb with salt and pepper and saute in batches, not overcrowding the pan, so all sides are browned. Transfer to a large saucepan or casserole. Continue this process until allo the lamb is well browned.
- Reheat the saute pan over medium-high heat. Add olive oil and saute the onions to translucent, about 10 minutes. Add the spices and cook until the aromas start to come up, 2-3 minutes. Deglaze with some of the stock and add this to the pan with the lamb. Add the remaining stock and bring to a boil. Reduce the heat, cover and simmer for 45 minutes. Add the rehydrated cherries with their soaking liquid and the preserved lemon (or lemon zest). Continue cooking for about 15-20 minutes more, or until the lamb is very tender. Add the honey and season to taste with additional salt and pepper.
- Serve over couscous, mixed with a few chopped Kalamata olives. Top with toasted sesame seeds and enjoy with a glass of Cabernet Franc.
- Notes:
- This dish has A LOT of butter. By mistake, I only used 2 T, in stead of ½ cup Next time, I wouldn't use any at all. There is enough olive oil & liquid from the lamb to sufficiently cook the lamb without the butter. This will cut calories by A LOT, too!
- I toasted the ground coriander in a frying pan until it was smoky & fragrant.
- I used beef broth, and lemon zest.
Nutrition Facts : Calories 1761.5, Fat 152.8, SaturatedFat 61.2, Cholesterol 387.9, Sodium 284.5, Carbohydrate 18.2, Fiber 3, Sugar 11, Protein 78
SLOW COOKER MOROCCAN LAMB STEW
Warm up with our easy slow cooker lamb stew, with aromatic spices and bags of flavour. This simple, crowd-pleasing dish takes just 10 minutes to prep
Provided by Cassie Best
Categories Dinner, Main course
Time 9h10m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 488 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium
MOROCCAN LAMB CHOPS WITH PRESERVED LEMON GREMOLATA
With the bone attached, these bite-sized lamb chops are a great finger-food/appetizer for a small crowd. Also, they can be made a day ahead, refrigerated, then served at room temperature. The gremolata topping adds some nice color and brightness but should be prepared on same day of your event. If you would like to prepare your own Ras el hanout, there are many blends, including my own, here on Food.com. If you are using a blend commercially prepared, the only one I can recommend is from Williams/Sonoma. I have tried another one that is popular and available in markets and online, but the Williams/Sonama blend is far better, JMHO. If you purchase preserved lemon, they are quite spendy. It is easy to make your own, but they need to be made a month ahead of time so they can ripen.
Provided by French Terrine
Categories Lamb/Sheep
Time 2h
Yield 25 serving(s)
Number Of Ingredients 8
Steps:
- Rinse lamb and blot dry. Trim as much fat away from rack as possible. Slice between rib bones, all the way through, to yield eight chops per rack. Place in large container.
- Combine Ras el hanout, 2 TBSPs of garlic, minced cilantro and olive oil. You might need more olive oil in order to obtain a smooth slather. Toss lamb chops in mixture and allow to stand at room temp for an hour or so.
- Sprinkle coated lamb chops generously with salt and pepper. Grill over hot fire or broil to desired doneness, only a few minutes per side. When internal temp reaches 130 degrees F, they are medium.
- After removing from cooking source and still hot, sprinkle with lemon juice. (You might get the same result with adding the lemon juice to the marinade mixture before the lamb is cooked).
- Prepare gremolata topping on same day you are serving the lamb. Remove pulp from preserved lemons and discard, keeping the rind. Then thoroughly rinse in cold water and mince finely. Roughly chop parsley leaves. Combine preserved lemon, parsley leaves, and remaining tsp of minced garlic. Sprinkle over lamb chops before serving.
- **************************************************.
- Preserved lemon: I usually start with about 5 lbs of organic lemons, juicing enough of them to yield about a cup. Go for organic ones, otherwise they have a coating of wax on them to preserve shelf life in the supermarket. You will need a glass jar with an air-tight seal. Combine ~ a tablespoon of coriander seed with ~ a tablespoon of fennel seed. Place 1 bay leaf and 1 cinnamon stick in the bottom of glass jar. Have a small bowl of Kosher salt nearby. Slice lemons in quarters ALMOST down to stem end, but leave intact. Place coriander and fennel seed inside lemon and also fill with salt. Place cut side down into glass jar, squeezing as many into the jar as you can. As you squeeze them, some of the lemon juice is released, but not enough to fill the jar. Just continue packing in as many lemons as you can and add additional salt between layers of lemon. Top off with freshly squeezed lemon juice. Then refrigerate for a month before using. I think this is Jamie Oliver's technique, but there are many out there. He has also suggested doing this with other citrus, like limes and mandarin oranges. Meyer lemons work nicely. Some techniques suggest a layer of olive oil on top, and this works well, too. If refrigerated, they last indefinitely.
Nutrition Facts : Calories 20.7, Fat 2.2, SaturatedFat 0.3, Sodium 0.7, Carbohydrate 0.3, Fiber 0.1, Protein 0.1
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