Best 2 Moroccan Slow Cooked Lamb Recipes
Indulge in the delectable flavors of Morocco with our exquisite slow-cooked lamb dish, a culinary masterpiece that embodies the vibrant essence of Moroccan cuisine. This tantalizing dish, lovingly prepared with tender lamb shanks braised in a symphony of aromatic spices, dried fruits, and succulent vegetables, promises an explosion of flavors that will tantalize your taste buds and transport you to the bustling souks of Morocco.
Alongside the slow-cooked lamb, our article presents a collection of equally enticing Moroccan recipes that showcase the country's rich culinary heritage. Embark on a culinary journey as you explore the zesty flavors of chermoula, a versatile marinade and sauce that adds a vibrant kick to grilled meats and vegetables. Discover the secrets of the classic Moroccan harira soup, a hearty and flavorful dish that combines tender lamb, chickpeas, lentils, and a medley of aromatic spices.
Unveil the aromatic depths of Moroccan tagine, a traditional stew that brings together succulent meats, vegetables, and an array of fragrant spices, slow-cooked to perfection in a distinctive conical pot. Experience the delightful contrast of sweet and savory with our Moroccan carrot salad, a refreshing blend of crisp carrots, tangy orange juice, and a hint of cumin.
As you delve into these authentic Moroccan recipes, you'll discover a world of culinary delights that reflect the country's vibrant culture and rich history. From the tender slow-cooked lamb to the aromatic chermoula, flavorful harira soup, savory tagine, and refreshing carrot salad, each dish promises a unique taste experience that will leave you craving more.
MOROCCAN SLOW-COOKED LAMB
Categories Soup/Stew Ginger Lamb Tomato Stew Dinner Apricot Chickpea Winter Cinnamon Coriander Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 18
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.
SLOW COOKED MOROCCAN LAMB SHANKS
I have another recipe for Moroccan lamb shanks that we really enjoy, but I thought I would experiment a bit more the other day with some more flavours. We really enjoyed how they turned out and for us the flavour had just the right amount of spice. I cooked ours on the stove top on a really low heat for about 4 1/2-5 Hours and the lamb came out falling off the bone as lamb shanks should. I am not sure how long these would need in a slow cooker as I do not own one, so if anyone does them that way please let me know.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 5h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon of olive oil in a large pan add lamb and cook until shanks are browned all over.
- Heat remaining olive oil in a large saucepan, add onion and garlic, cook until onion softens.
- Add cumin, coriander, cinnamon, cayenne and ginger, stir until fragrant.
- Add wine, water, stock granules, paste, honey and chutney, bring to the boil, add lamb shanks, reduce heat to low, cook, covered, for approx 41/2-5 hours, until lamb is falling off the bone, turn shanks several time during cooking.
- About 10 Min's before the end of cooking, add apricots, stir to combine.
- Remove shanks and cover with foil to keep warm.
- Mix a little water with the cornflour, add to liquid, bring to the boil, stir until sauce becomes a gravy consistency, it will not be super thick.
- I served ours over couscous and poured the sauce around the dish.
Tips:
- Choose high-quality lamb: Look for lamb that is a deep red color with a fine-grained texture.
- Brown the lamb before cooking: This will help to develop a rich flavor and prevent the meat from becoming dry.
- Use a slow cooker: This is the best way to achieve tender, fall-off-the-bone lamb.
- Add plenty of spices: Moroccan cuisine is known for its bold flavors. Be generous with the spices in this recipe.
- Serve with couscous or rice: These are classic Moroccan accompaniments that will help to soak up the delicious sauce.
Conclusion:
This Moroccan slow-cooked lamb is a delicious and easy-to-make dish that is perfect for a special occasion. The lamb is fall-off-the-bone tender and flavorful, and the sauce is rich and aromatic. Serve with couscous or rice for a complete meal.
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