Moroccan braised lamb

Yield: 6 servings

Measure Ingredient
½ cup Dried chickpeas
3½ cup Water
½ cup Dry sherry
3 pounds Boneless leg of lamb cut in 1" cubes
1 cup Orange juice
4 Garlic clove(s), minced
½ cup Olive oil
1 medium Onion(s), chopped
2 Carrots; chopped
¼ teaspoon Saffron threads, crumbled
1 teaspoon Ground coriander seeds
1½ teaspoon Ground cumin seeds
1½ teaspoon Ground cinnamon
½ teaspoon Dried thyme, crumbled
½ cup Blanched almonds, sliced
½ cup Dry red wine
18 ounces Can whole tomatoes with juice coarsely chopped
½ cup Kalamata olives, pitted
Grated zest of 1 lemon
2 tablespoons Lemon juice

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 400øF.

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: Susan's Restaurant in Peekskill, New York Gourmet Magazine February 1995

Submitted By DIANE LAZARUS On 02-08-95

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