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.
- 1 Double recipe Moroccan Couscous Pilaf
- 2 lb: Pound Boneless Leg of Lamb, cut into 1 inch cubes
- 1 1/2 tbsp Moroccan Blend
- 3 tbsp Clarified Butter
- 1/2 lb: Pound Baby Carrots
- 2 Small Potatoes, peeled and cut into 1 inch cubes
- 15 oz small Fava Beans* or Garbanzo Beans
- 2 Small Turnips, cut into 1/2 inch cubes
- 1/2 lb: Pound Zucchini, cut into 1/2 inch cubes
- 1/2 lb: Pound Banana Squash, peeled and cut into 1/2 inch cubes
- 1/4 c chopped Cilantro
- 1/4 c chopped Parsley
- 1/2 c dried Apricots, cut in half
- 1/4 c White Raisins
- 1/4 c Currants
- 1/4 c Pine Nuts or Slivered Almonds, toasted
- 1/4 c Whole Blanched Almonds, toasted