Moroccan Braised Lamb Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Dried chickpeas,
1 1/2 tsp: Ground cumin seeds,
3 1/2 cup: Water,
1 1/2 tsp: Ground cinnamon,
1/2 cup: Dry sherry,
1/2 tsp: Dried thyme, crumbled
3 lbs: Boneless leg of lamb,
1/2 cup: Blanched almonds, sliced
-cut in 1" cubes,
1/2 cup: Dry red wine,
1 cup: Orange juice,
18 ounce: Can whole tomatoes,
4: Garlic clove, (s), minced
-with juice,
1/2 cup: Olive oil,
-coarsely chopped,
1 medium: Onion, (s), chopped
1/2 cup: Kalamata olives, pitted
2: Carrots, chopped
Grated zest of 1 lemon,
1/4 tsp: Saffron threads, crumbled
2 tbsp: Lemon juice,
1 tsp: Ground coriander seeds,
Directions:
In a saucepan simmer chickpeas in water covered partially, 1
hours,
or until tender. Remove pan from heat and let stand for 2 hours
In a small bowl macerate raisins in sherry for 2 hours.
In a large bowl marinate lamb in orange juice with garlic, covered and
chilled, stirring occasionally, 1
hours. Marinate lamb, covered, at
room temperature 30 minutes more. Drain lamb, discarding marinade,
and pat dry.
Preheat oven to 400
F.
In an 8-quart heavy kettle heat oil over moderately high heat until
hot but not smoking and brown lamb in batches, transferring it with
tongs to a plate as browned. Add onions and carrots and cook,
stirring, until softened, about 2 minutes. Add lamb, spices, thyme,
almonds, wine, and raisin mixture. Drain chickpeas and stir into lamb
mixture with remaining ingredients. Add salt and pepper to taste.
Braise lamb, covered, in middle of oven, for 2 hours, or until lamb
is very tender.
Serve over couscous or rice.
Source: Susans Restaurant in Peekskill, New York
Gourmet Magazine February 1995
Submitted By DIANE LAZARUS On 02-08-95
Source from luhu.jp
hours,
or until tender. Remove pan from heat and let stand for 2 hours
In a small bowl macerate raisins in sherry for 2 hours.
In a large bowl marinate lamb in orange juice with garlic, covered and
chilled, stirring occasionally, 1
hours. Marinate lamb, covered, at
room temperature 30 minutes more. Drain lamb, discarding marinade,
and pat dry.
Preheat oven to 400
F.
In an 8-quart heavy kettle heat oil over moderately high heat until
hot but not smoking and brown lamb in batches, transferring it with
tongs to a plate as browned. Add onions and carrots and cook,
stirring, until softened, about 2 minutes. Add lamb, spices, thyme,
almonds, wine, and raisin mixture. Drain chickpeas and stir into lamb
mixture with remaining ingredients. Add salt and pepper to taste.
Braise lamb, covered, in middle of oven, for 2 hours, or until lamb
is very tender.
Serve over couscous or rice.
Source: Susans Restaurant in Peekskill, New York
Gourmet Magazine February 1995
Submitted By DIANE LAZARUS On 02-08-95
Source from luhu.jp