Sprinkle lamb with MOROCCAN BLEND. Heat Clarified Butter in a large
deep frying pan. Add the lamb and sauté over moderately high heat
until browned. Add water to cover and bring to a boil. Reduce heat
and simmer, covered, 30 minutes, until lamb is almost tender.
Add the baby carrots and potatoes to the pan and a little more water if
needed. Cook about 10 minutes, until carrots and potatoes are half
cooked. Then add the rest of the vegetables (and a little more water if
needed) and cook 5 to 10 minutes until the vegetables are almost done.
Add the apricots, raisins, currants, pine nuts and almonds. Again, add a
little more water, if needed. Simmer for 5 minutes more. The secret of
this recipe is to add small amounts of water at a time, as needed, so that
the vegetables and lamb are always simmering in a rich, thick sauce.
To Serve: Spread Moroccan Couscous Pilaf on a large serving platter
and top with the meat and vegetables. Pour sauce over all.
Category
Beans
Lamb
Meats
MOROCCAN BLEND
Moroccan Ras El Hanout Blend
Potatoes
Servings
Makes 6 to 8 servings
Author
- 1 double recipe Moroccan Couscous Pilaf
- 2 lb boneless leg of lamb, cut into 1 inch cubes
- 1 1/2 Tbsp SPICE BAZAAR MOROCCAN BLEND
- 3 Tbsp Clarified Butter
- 1/2 lb baby carrots
- 2 small potatoes, peeled and cut into 1 inch cubes
- 1 15 oz can small fava beans* or garbanzo beans
- 2 small turnips, cut into 1/2 inch cubes
- 1/2 lb zucchini, cut into 1/2 inch cubes
- 1/2 lb banana squash, peeled and cut into 1/2 inch cubes
- 1/4 cup chopped cilantro
- 1/4 cup chopped parsley
- 1/2 cup dried apricots, cut in half
- 1/4 cup white raisins
- 1/4 cup currants
- 1/4 cup pine nuts or slivered almonds, toasted
- 1/4 cup whole blanched almonds, toasted