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Moroccan StewLiat found this recipe. It sounds so delicious that we will have it for Seder this year.
Preheat oven to 325F.
Combine first six ingredients into a paste and rub thoroughly into the lamb. Let sit at room temperature for a couple of hours or refrigerate all night. Brown the lamb in small batches in olive oil in a large Dutch oven (I use Le Creuset) and set aside. Sauté onion and carrot in same pan for 2 minutes and then add all remaining ingredients. Return lamb and all collected juices back into the pot and bring to a boil. Bake for two hours until the lamb falls apart. Remove lamb and vegetables from the pot and cool. Refrigerate overnight and skim the fat off the top.
Bring juices to a boil and reduce by half. Return lamb to pot and serve with couscous.
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