ALMOST-SPIT-ROASTED MOROCCAN LAMB
For special occasions in Morocco, a whole lamb is turned on a spit over coals for hours, until the exterior is browned and crisp, with tender juicy meat within. Paula Wolfert, the great American authority on Moroccan food, gives this slow-roasting method for achieving similar delicious results in a home oven. Ask your butcher for front quarter of lamb (also called a half bone-on chuck). It is comprised of the neck, shoulder, front shank, and some ribs, all in one piece. Alternatively, ask for 2 large bone-in shoulder roasts. The lamb emerges succulent and fragrant, thanks to careful basting with butter and spices. Serve it with warm chick peas, cumin-flavored salt and a dab of spicy harissa.
Provided by David Tanis
Categories dinner, project, main course
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Trim lamb of extraneous fat, but leave a thin layer of fat covering the meat (or ask your butcher to do this). Use a sharp paring knife to cut slits all over the lamb. Lightly salt meat on both sides and place in a large roasting pan. Mix together butter, cumin, coriander, paprika, pimentón and garlic. Smear butter mixture over surface of meat. Allow meat to come to room temperature. Heat oven to 450 degrees.
- Roast lamb, uncovered, for 30 minutes, until it shows signs of beginning to brown. Reduce heat to 350 degrees. Continue roasting for 3 to 4 hours, basting generously every 15 minutes or so with buttery pan juices, until meat is soft and tender enough to pull away easily from bones and skin is crisp. If surface seems to be browning too quickly, tent loosely with foil and reduce heat slightly. In this case, remove foil, baste lamb and allow skin to crisp before removing from oven.
- Transfer lamb to a large platter or cutting board and serve piping hot. Encourage guests to tear pieces of lamb with fingers; alternatively, carve meat from bones and chop into rough pieces. Serve with cumin-flavored salt, harissa and warm chickpeas if desired.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 16 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 73 milligrams, Sugar 0 grams, TransFat 1 gram
L'HAM M'HAMMAR RECIPE - MOROCCAN ROASTED LAMB OR BEEF WITH ONION CONFIT
M'hammar of Lamb or Beef falls into the category of dishes enjoyed by nearly everyone-even those who aren't normally fond of red meat. Lamb or beef is slow-cooked until tender enough to fall off the bone; it's then served with a spiced confit of onion. This is the signature presentation of a classic dish made with love and attention.
Provided by Nada Kiffa | Taste of Maroc
Categories Main Course
Time 8h45m
Number Of Ingredients 13
Steps:
- Combine the spice rub ingredients in a bowl or with pestle and mortar. Rub the mixture over the meat and massage it thoroughly. Cover and leave in the fridge for at least 6 hours or overnight.
- When ready to cook, transfer the meat to a heavy-bottomed, deep pot or pressure cooker. Add the sliced onions, saffron threads, water and oil. (Note: Use 1/3 cup water if preparing in a conventional pot and 1 cup water if preparing in a pressure cooker.)
- If cooking in a regular pot, cover and simmer the meat for about 2 hours or until tender, checking occasionally to add a little water if the liquids appear to be drying out. If cooking in a pressure cooker, cover and cook with medium-low pressure for about 80 minutes or until tender, swirling the pot occasionally to be sure that liquids remain and the meat and onions aren't burning. Interrupt to add a little more water only if necessary.
- The meat is cooked to proper tenderness when you can easily pinch it off the bone. When done, remove it from the pot and cover with plastic so it doesn't dry out.
- If you are serving this dish in the next hour, place the meat in a 400° F (200° C) preheated oven for about 20-25 min, turning it occasionally to brown it on all sides. Adjust the browning to your liking.
- In the meantime, continue cooking the onions, stirring frequently and taking care not to scorch them, until they have reduced to a paste-like texture. The cooking oil should be the oil liquid you see in the pot.
- To serve, place the meat in a warm dish and surround it by the onion paste (daghmira). Traditionally it is eaten by hand directly from the platter, using pieces of bread in lieu of a fork.
Nutrition Facts : Calories 436 kcal, Carbohydrate 11 g, Protein 57 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 173 mg, Sodium 599 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
MOROCCAN POT ROAST
My husband loves meat and I love veggies, so we're both happy with this spiced twist on the beefy pot roast. With chickpeas, eggplant, honey and mint, it's like something you'd eat at a Marrakech bazaar. -Catherine Dempsey, Clifton Park, New York
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, heat oil over medium heat; saute onions with paprika, 1 tablespoon garam masala, 1/2 teaspoon salt and cayenne until tender, 4-5 minutes. Stir in tomato paste; cook and stir 1 minute. Stir in chickpeas and broth; transfer to a 5- or 6-qt. slow cooker., Mix pepper and the remaining 1/2 teaspoon garam masala and 3/4 teaspoon salt; rub over roast. Place in slow cooker. Add carrots and eggplant. Cook, covered, until meat and vegetables are tender, 7-9 hours., Remove roast from slow cooker; break into pieces. Remove vegetables with a slotted spoon; skim fat from cooking juices. Stir in honey. Return beef and vegetables to slow cooker and heat through. Sprinkle with mint. If desired, serve with couscous. Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.
Nutrition Facts : Calories 435 calories, Fat 21g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 766mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 38g protein.
MOROCCAN ROAST LAMB WITH ROASTED ROOTS & CORIANDER
Serve up this tasty Moroccan roast lamb dish for a low-calorie main that delivers stacks of flavour and three of your 5-a-day
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 11
Steps:
- Take the lamb out of the fridge while you chop the onions, squash and celeriac. Heat oven to 200C/180C fan/gas 6. Trim any excess fat off the leg of lamb, then cut a few slashes into the meat. Rub ½ tbsp oil and 1 tbsp ras el hanout over the lamb and season with salt and pepper. Put the onion, celeriac, butternut squash into a large roasting tin with the garlic. Toss with the remaining ras el hanout, remaining oil and some salt and pepper. Nestle the lamb into the tin and put in the oven to roast for 40 mins.
- Take the lamb out of the oven and leave to rest. Put the veg back in the oven for 20 mins. Meanwhile, blitz the coriander, cumin seeds, lemon zest, lemon juice and green chilli together in a mini food processor until finely chopped and vivid green.
- Carve the lamb, put on a platter, then pile on the veg. Sprinkle over some of the coriander mixture before taking the platter to the table for everyone to help themselves.
Nutrition Facts : Calories 446 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 45 grams protein
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