Lamb Marrakech - Anita mom's comfort food

The first time I have this delicious lamb dish was at 2nd month after Sara was born.  My mother-in-law Anita came to visit us.  She was helping me a lot in that visit.  She even painted one of our old dresser.  I still keep that dresser even Josh wanted to throw it away after we moved to NYC.  This green color dresser is meaningful a lot for me and I will keep it until it is totally broken. 

Anita mom made a wonderful Lamb Marrakech dish that time.  I can't believe that lamb can be so tender and juicy.  And it is not sheepy at all.   At that time, I also learn the different between lamb and goat.  What we have more in Asia was goat and it tastes so sheepy.  I started eating lamb since then.  And lamb becomes my favorite meat!  Thanks gods that we got good Halal stores nearby. So we have this dish once every month (sometimes more than once). And thanks Anita mom to give me such good recipe.

1. Ingredient :
3 lbs lean boneless lamb shoulder, cut into 1/4 inch thick cube
         (can be replaced by leg of lamb, have butcher to debone it)
1/2  cup  peanut oil
2 pc        large onion, finely chopped
4 cloves  garlic, chopped
2 tsp        salt
                                                   1 tsp        crushed red pepper flakes
                                                   1 tbsp      Spice Parisienne (**)
                                                   3 large     tomatoes, peeled, seeded & chopped
                                                                   or 28 oz. can plum tomatoes
                                                   1 cup       raisins, soak in sherry wine, just to
                                                                   cover
                                                   1 cup       toasted almond or cashews, or
                                                                  peanuts.

** Spice Parisienne 
     1 tsp   ground cinnamon                  2 tsp    dried tarragon
     2 tsp   ground all spice                     2 tsp    dried thyme
     1 tsp   ground cloves                        2 tsp    ground coriander  
     1 tsp   ground nutmeg                    

                              This portion can make at least 2 pots of marrakech.

2. Step by Step

In a large, heavy pot, over medium-high heat, brown lamb in oil for about 5 minutes.  Please be patient to brown the meat, don't put too many of meat in one time.  Too many meat in the same pot will general too much juice.

Take the brown meat out and set aside.

Same pot, and add chopped onion and garlic, brown lightly. 

Add brown lamb cubes, all the ingredient except nuts.

Bring to gentle boil.  And turn to lower heat, cover and simmer for 1.5 hours, or until the lamb is tender.

Add nuts just before serving.

Da-la!!  It is better served with couscous.

Couscous : 1 cup of couscous + 1 cup of boil water.  Cover with foil for 10 minutes.  Use fork to loose couscous before serving. 


Enjoy!!