RECIPE: Rec: Moroccan Lamb Stew

RECIPE:
R

richard-in-cincy

Well-known member
I discovered some 2-year old preserved lemon lurking in the back of my fridge Sunday when I was cooking and decided to do a Morrocan theme on the lamb shoulder roast I had out to cook. This couldn't be easier. Toss it in the pot and forget it for 2 hours. I put it in the fridge, reheated it, and served it last night and it was a real treat. To the best of my recollections, this is what I threw into the pot on Sunday. LOL

3-5 lb. lamb shoulder roast

¼ cup chopped fresh ginger

½ tsp saffron

1 can plum tomatoes cut into chunks

1 can garbanzo beans

1 chopped onion

8 cloves garlic, smashed and chopped

1 tsp. each of:

white pepper

cardamom

black pepper

salt

cinnamon

coriander

turmeric

rose petal black tea

lavender

½ tsp each of:

cayenne

allspice

5 whole cloves

1 cup chicken broth

½ cup dried apricots, diced

½ cup honey

½ preserved lemon, diced

Brown the lamb roast in olive oil. Add all ingredients. Bring to a simmer, reduce heat and simmer for 2 hours, or until lamb is falling off the bone tender. Remove lamb to a cutting board to cool. Remove meat from the bone and return to the pot. Serve with couscous or pilaf. Garnish with chopped fresh cilantro.

 
I have a microwave method that a friend swears by, I'll find it right away.

O.K. here it is-- I haven't tried it, but as article with directions says, "you don't have to wait 2 weeks and they are a fair approximation of the North African staple, they are not as salty"--
Funny, does not mention salt?
Cut four equally spaced lengthwise gashed in each lemon. Put in microwaveable container. Cover and microwave on high for four minutes or until lemons are soft and juice is extruded from them. If not soft, microwave in 30-second intervals till they are. Let cool briefly before using them.
I'm going to see if I can find other quick ones.
You can buy preserved lemons in gourmet shops, but they last time I saw some, they were spendy.
I have some that are about the age of Richard's.
later,
Nan

 
Thanks, Nan and AngAk.

I was envisioning something quite different, so I'm glad I asked. I think I can manage to make some preserved lemon. I'd love to try this stew and the lemon and rosemary chicken recipe. I have everything saved so I can make it later.

We're on the verge of our move, so I'm not cooking anything big at the moment. And once we get into the new house, my husband will be remodelling the kitchen, so it will be a while before I'm cooking in a proper kitchen.

 
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