The Moroccan lamb is a recipe I wanted to experiment with, as I usually prefer to cook lamb in the oven or in a pan, but this time I wanted to cook it this way to change things up.
Generally, this dish at the end of cooking requires adding celery previously boiled separately, but since I do not like celery much, I avoided it.
This recipe should originally be cooked in a terracotta pot, but if you do not have it like me, do it in a non-stick pan.
Despite cooking it in a regular pan, I must say this lamb is astonishing, for someone like me who is quite traditional with this type of meat, well, you have to try it… saying it’s too good is an understatement!!!
Lately, I have cooked several foreign recipes out of curiosity to taste new flavors, try them too and you’ll see how good they are!!!
Do you like to peek into foreign kitchens and see what they eat and how?
Then you must follow me on my blog, and you will often find alternative recipes to Italian ones.
If you replicate this recipe or others present on my blog, feel free to send me your photos; if you like, I will post them on my FB page under your name.
Approx. 395 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Portions: 4 people
- Cooking methods: Slow cooking
- Cuisine: Moroccan
Ingredients to Make Moroccan Lamb
- 1.5 lbs lamb (boneless stew meat)
- 3 tbsps extra virgin olive oil
- 1 onion (large)
- 15.9 oz peeled tomatoes
- to taste coriander
- to taste salt
- chili pepper (optional)
- 1 clove garlic
- 1 packet saffron (powder)
Preparation of Moroccan Lamb
In a non-stick pan, sauté a chopped onion with 3 tablespoons of extra virgin olive oil, then add the lamb cut into stew pieces and cook for a few minutes.
Add the peeled tomatoes passed through a food mill, 1 minced garlic clove, add coriander, salt, chili pepper to your taste (optional), add powdered saffron and cook over low heat for a little over an hour, stirring occasionally; add a little water if necessary.
Complete the cooking, plate up, and serve hot.
The cooking is a bit long, but I assure you it’s really worth it.
