Moroccan Braised Lamb is a traditional Moroccan recipe for a classic dish of cubed lamb cooked with chickpeas and olives in an orange juice and tomato sauce and red wine sauce flavoured with vegetables, spices and herbs. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Moroccan Braised Lamb.
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Ingredients:
100g dried chickpeas
850ml water
100g raisins
120g dry sherry
2kg leg of lamb, boned and diced into 3cm cubes
250ml fresh orange juice
4 garlic cloves, minced
120ml olive oil
1 medium onion, chopped
3 carrots, chopped
1/4 tsp saffron threads, crumbled
1 1/2 tsp ground cumin
1 1/2 tsp ground cinnamon
1/2 tsp dried thyme, chopped
120ml sliced blanched almonds
120ml dry red wine
540g tinned whole tomatoes, chopped, with juice
180g Kalamata olives, pitted
freshly-grated zest of 1 lemon
2 tbsp freshly-squeezed lemon juice
Method:
Add the chickpeas to a large pan, cover with water and simmer for about 75 minutes, or until tender. Remove from the heat and allow to stand for 2 hours. Meanwhile, place the raisins in a small bowl, add the sherry and allow to stand for 2 hours at room temperature.
Put the lamb pieces in a large bowl. Combine the orange juice with the garlic and pour over the lamb. Mix thoroughly and allow to marinate for 120 minutes, stirring every 20 minutes or so. At the end of this time drain the lamb and discard the marinade.
In a large oven-proof metal casserole dish heat the oil until quite hot then use this to brown the lamb in batches, transferring to a plate as each batch is done. Add the onion and carrots to the pan and cook, stirring frequently, until the onion has softened. Return the lamb to the pan and add the spices, thyme, almonds, wine and the raising mixture.
Drain the chickpeas and add these to the lamb as well. Bring to a boil, reduce to a simmer then add the tomatoes, lemon zest and olives. Stir to combine, season to taste with salt and freshly-ground black pepper. Cover the casserole and place in the middle of an oven pre-heated to 200°C (400°F/Gas Mark 6) and cook for about 2 hours, or until the lamb is very tender.
Serve on a bed of couscous and drizzled with fresh lemon juice.
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