Moroccan Lamb With Garbanzo Bean Mash Recipes

MOROCCAN LAMB

Steps:

• In a 5-quart saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, 3 to 5 minutes. Transfer to a plate.
• Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2 to 4 minutes. Add paprika, apricots, prunes, tomatoes, and 3 cups water. Bring to a boil; reduce heat. Simmer, partially covered, until tomatoes begin to break apart and sauce is thickened, 25 to 30 minutes.
• Return lamb and any accumulated juices to pan; cook until heated through, about 1 minute. Stir in cilantro and lime juice. Serve lamb with couscous, if desired; garnish with more cilantro.

MOROCCAN LAMB, LENTIL, AND CHICKPEA SOUP

Steps:

• Mix ground lamb, cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl. Cover and put in the refrigerator for 2 hours to overnight.
• Melt butter in a soup pot over medium-high heat; stir in onion. Cook, stirring frequently, until the onion has softened and turned translucent, 5 to 10 minutes. Reduce heat to medium and add spiced lamb mixture. Cook and stir until browned and crumbly, 5 to 7 minutes.
• Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.
• Bring soup just to a boil over medium-high heat, then reduce heat to low, and simmer until lentils and vegetables are tender, 15 to 20 minutes.

MOROCCAN GARBANZO BEANS WITH RAISINS

Steps:

• Cook rice in water as directed on package.
• Meanwhile, in 3-quart saucepan, heat oil over medium heat. Add sliced onion, chopped onion and garlic; cook about 7 minutes, stirring occasionally, until onions are tender. Stir in remaining ingredients except garbanzo beans.
• Heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until squash is tender. Stir in beans; heat thoroughly. Serve over rice.

MOROCCAN LAMB SHANKS WITH CHICKPEAS AND DATES

Steps:

• Soak chickpeas overnight covered in cold water by 2 inches. Drain.
• In a mortar, mash garlic, paprika, ginger, coriander, nutmeg, lemon juice, tomato paste, 1 teaspoon salt, 1/8 teaspoon pepper, and a pinch of cloves with a pestle until a thick paste forms.
• Heat oil in a large Dutch oven over medium-high heat. Season lamb with salt and pepper. Cook until golden on both sides, 3 to 4 minutes per side. Transfer lamb to a plate.
• Add onion and celery to pot, and cook until light gold, about 5 minutes. Stir in spice paste, and cook 2 minutes. Add chickpeas and water, reduce heat to medium-low, season with salt, and gently simmer for 45 minutes.
• Preheat oven to 325 degrees. Add lamb and cinnamon stick to pot, and return to a simmer. Cover, transfer to oven, and cook until lamb is fork-tender, about 2 hours and 45 minutes. Add dates, and cook for 15 minutes. Skim fat from sauce, and discard. Serve with lemon wedges on the side.

MAKE-AHEAD MOROCCAN LAMB STEW

Steps:

• Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl. Mix in the ground lamb. For most flavorful results, allow mixture to rest, refrigerated, overnight.
• Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Mix the spiced lamb mixture to the onions. Cook and stir until meat is browned, about 5 minutes.
• Pour the beef broth, chicken broth, and consomme into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, garbanzo beans, dried apricots and lentils. Bring to boil; reduce heat to low.
• Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.

LAMB SHANKS WITH CHICKPEAS & MOROCCAN SPICES

Steps:

• Soak the chickpeas overnight. Drain, tip into a saucepan and cover generously with fresh cold water. Bring to the boil, simmer for 45 minutes and drain.
• Heat the oil in a large casserole and brown the lamb all over. Remove and set aside. Pour off most of the fat, leaving 1 tablespoon in the dish, add the onions and fry for 8-10 minutes until soft.
• Preheat the oven to 160C/Gas 3/fan oven 140C. Mix together the ginger, garlic, chillies, cumin, coriander, pepper and paprika. Add half of this to the onions, tip in the tomatoes and cook for 2-3 minutes. Put in the lamb and chickpeas, cover generously with water (about 850ml/11⁄2 pints), bring to the boil and simmer for 5 minutes. Cover and cook in the oven for 11⁄2-2 hours until the chickpeas are really tender. (You can prepare up to this stage the day before. Cool, cover and refrigerate. Bring back to simmering point before starting step 4.)
• Remove from the oven and stir in the remaining spice mixture, the saffron and cinnamon, carrots, apricots, honey and salt. Cover and return to the oven for 45 minutes-1 hour until the lamb is tender and the vegetables cooked. Scatter the almonds and coriander on top.

MOROCCAN LAMB WITH BEAN MASH

Steps:

• Place lamb in shallow bowl or glass baking dish; coat with 1 tablespoon oil. Add wine, orange juice, ginger, and orange peel to bowl. Mix to coat. Mix cumin, coriander, and cinnamon in small bowl. Sprinkle spice mixture over lamb, turning to coat evenly. Sprinkle with 2 tablespoons cilantro. Cover and marinate at room temperature 1 hour or chill up to 4 hours.
• Preheat oven to 400°F Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. Remove lamb from marinade, reserving marinade. Add lamb to skillet; sprinkle with salt and pepper. Cook until light brown, about 3 minutes per side. Push lamb to 1 side of skillet. Add onions and garlic to skillet; sauté until onions are light brown, about 3 minutes. Pour reserved marinade over lamb. Transfer to oven; roast until instant-read thermometer inserted into center registers 130°F for medium-rare, about 15 minutes. Remove lamb from pan, reserving onions and garlic in skillet. Let lamb rest 5 minutes. Slice lamb, transfer to platter, and tent with foil to keep warm.
• Place garbanzo beans and broth in medium saucepan; simmer over medium heat 10 minutes. Using slotted spoon, add onions and garlic from skillet to garbanzo bean mixture. Stir; simmer 5 minutes. Remove from heat; add 2 tablespoons cilantro. Using potato masher, mash to coarse puree. Season with salt and pepper.
• Place scoop of garbanzo bean mash on each plate. Top with lamb slices. Drizzle with juices from skillet and serve.

MOROCCAN LAMB WITH CHICKPEA MASH

Steps:

• Place lamb in shallow bowl or glass baking dish; coat with 1 tablespoon oil. Add wine, orange juice, ginger, and orange peel to bowl. Mix to coat. Mix cumin, coriander, and cinnamon in small bowl. Sprinkle spice mixture over lamb, turning to coat evenly. Sprinkle with 2 tablespoons cilantro. Cover and marinate at room temperature 1 hour or chill up to 4 hours.
• Preheat oven to 400°F Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. Remove lamb from marinade, reserving marinade. Add lamb to skillet; sprinkle with salt and pepper. Cook until light brown, about 3 minutes per side. Push lamb to 1 side of skillet. Add onions and garlic to skillet; sauté until onions are light brown, about 3 minutes. Pour reserved marinade over lamb. Transfer to oven; roast until instant-read thermometer inserted into center registers 130°F for medium-rare, about 15 minutes. Remove lamb from pan, reserving onions and garlic in skillet. Let lamb rest 5 minutes. Slice lamb, transfer to platter, and tent with foil to keep warm.
• Place garbanzo beans and broth in medium saucepan; simmer over medium heat 10 minutes. Using slotted spoon, add onions and garlic from skillet to garbanzo bean mixture. Stir; simmer 5 minutes. Remove from heat; add 2 tablespoons cilantro. Using potato masher, mash to coarse puree. Season with salt and pepper.
• Place scoop of garbanzo bean mash on each plate. Top with lamb slices. Drizzle with juices from skillet and serve.
• Read More http://www.epicurious.com/recipes/food/views/Moroccan-Lamb-with-Garbanzo-Bean-Mash-240363#ixzz2tcgDlie3.