Dal'aa M'amra B'kaskou Watmar (Shoulder of Lamb with Couscous and Date Stuffing)
Dal'aa M'amra B'kaskou Watmar (Shoulder of Lamb with Couscous and Date Stuffing) is a traditional Moroccan recipe for a classic dish of steamed shoulder of lamb stuffed with a mix of raisins, couscous, sugar, almonds and dates. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Shoulder of Lamb with Couscous and Date Stuffing (Dal'aa M'amra B'kaskou Watmar).
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Ingredients:
1 tsp salt
1 shoulder of lamb (about 1/5kg), boned and butterflied open
1/4 tsp saffron threads
1/2 tsp black pepper
1 tbsp butter
1 tbsp smen (or 5 tbsp salted butter)
For the Stuffing:
100g raisins
1 tbsp orange flower water
250g cooked couscous
100g butter, melted
100g sugar
1 tsp ground cinnamon
100g blanched almonds, chopped
150g dates, stones removed and diced
To Garnish:
8 blanched almonds, toasted
8 dates, stoned
Method:
Rub the salt into the meat then place in a steamer basked and cook for 1 hour above a pan of boiling water, checking the water level regularly.
In the meantime, prepare the stuffing. Soak the raisins in water with 1/2 tbsp orange flower water for 15 minutes. Now combine the couscous, melted butter, soaked raisins, sugar, cinnamon, chopped almonds, dates and the remaining orange flower water in a bowl. Set aside.
In a separate bowl mix the saffron, pepper, butter (or smen). Remove the meat from the steamer after 1 hour and coat with the saffron and butter mix. Stuff the lamb with the prepared stuffing and, using a needle and strong cooking thread, sew the opening shut. Roast for 30 minute in an oven pre-heated to 180°C and.
For the garnish, stuff each date with a toasted almond then, when done, transfer the roast onto a serving plate, cut and remove the thread (don't worry if the stuffing spills out). Garnish the meat with the stuffed dates and serve.
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