Here’s a recipe for Moroccan Lamb with Plum and Almonds, a delightful and aromatic dish that’s sure to impress your guests or family.
For the lamb marinade:
- 2 lbs (about 1 kg) lamb, cubed
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon ground ginger
- Salt and black pepper to taste
For the main dish:
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 cup dried plums (prunes), pitted and halved
- 1/2 cup whole almonds
- 1/2 cup chicken or lamb broth
- 1 tablespoon honey or brown sugar
- Fresh cilantro or parsley, chopped, for garnish
- Cooked couscous or rice, for serving
- In a bowl, combine the olive oil, ground cumin, ground coriander, ground cinnamon, paprika, ground ginger, salt, and black pepper. Mix well to create the marinade.
- Add the cubed lamb to the marinade, ensuring each piece is coated evenly. Cover and let the lamb marinate in the refrigerator for at least 1 hour, or ideally, overnight.
- In a large skillet or a tagine (a Moroccan clay pot), heat a bit of olive oil over medium-high heat. Add the marinated lamb and brown it on all sides. Remove the lamb from the skillet and set aside.
- In the same skillet, add a bit more oil if needed, then add the chopped onion. Sauté until the onion becomes translucent and starts to caramelize.
- Add the minced garlic to the skillet and sauté for another minute until fragrant.
- Return the browned lamb to the skillet and mix it with the sautéed onions and garlic.
- Add the dried plums (prunes) and whole almonds to the skillet, distributing them evenly among the lamb.
- Pour in the chicken or lamb broth and bring the mixture to a gentle simmer.
- Drizzle honey or sprinkle brown sugar over the mixture to add a touch of sweetness and balance the flavors.
- Cover the skillet with a lid and let the dish simmer on low heat for about 1 to 1.5 hours, or until the lamb is tender and fully cooked. You can also transfer the mixture to a preheated oven at 325°F (165°C) and cook for the same amount of time.
- Once the lamb is cooked, taste and adjust the seasoning if necessary.
- Serve the Moroccan Lamb with Plum and Almonds over cooked couscous or rice.
- Garnish with chopped fresh cilantro or parsley for a burst of freshness and color.
Enjoy your delicious Moroccan Lamb with Plum and Almonds! This dish is a true fusion of flavors that embodies the rich culinary tradition of Morocco.