When the nights get cool and the sun sets a bit earlier than the long lost days of summer I always look forward to making this dish. Full of spices and a bit of heat, this is one of my favorite lamb recipes and one that makes the shorter days of fall seem worthwild.

An easy dish to prepare, it is best complimented with a side of couscous and some vegetables. You could make a traditional vegetable dish, or just toss some steamed veggies on the plate and douse them with the spicy lamb gravy, you'll think that you are in Casablanca in no time.

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Moroccan lamb

Printable version of this Moroccan lamb recipe (word doc)

Yield - 4-6 servings

2# - Lamb

2 cloves garlic

pinch saffron

½ t – tumeric

¾ t – ground ginger

1 ½ T – paprika

1t – cumin

1/8 t (+ -) – cayenne

2T – sweet butter

¼ c – onion, grated

6-8 sprigs cilantro, fresh

½ c – whole blanched almonds

Preparation:

1.      Trim lamb of extra fat.

2.      Make a spice paste by mashing the garlic together with the spices and the butter. Rub this over the lamb and rest for ½ hour.

3.      Place the meat in a Dutch oven and add the onions, 2 cups water and salt. BTAB, reduce to a simmer and cover for ½ to 1 hour or when the meat begins to pull away from the bones. Remember to turn and baste the lamb 2 to 3 times during this cooking process.

4.      Remove and keep the lamb warm and reduce the braising liquid to a thick gravy.

5.      Sauté the almonds in a bit of oil or butter until golden brown. Chop and use for garnish.

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