MOROCCAN
LAMB

BY ALMAZAN KITCHEN

INGREDIENTS:

  • 1 lamb shoulder
  • 1 tbs oil
  • 3 tbs sesame oil
  • 100 gr liquid honey
  • 3 garlic bulbs
  • 1 rosemary twig
  • a few dry chilies
  • 40 gr fresh ginger
  • Juice and zest of 1 lemon
  • Juice and zest of 1 orange
  • 2 tbs Ras el hanout
  • 500gr small onions
  • 150gr raisins
  • 750 ml bouyon
  • 5 tbs dark soy sauce
  • 5 tbs tomato puree
  • 500gr couscous or freekeh
  • 2tbs of corn flower
  • Fresh basil and mint
  • 60gr fried almonds
  • Rose petals

Moroccan cuisine is one of the best loved world cuisines, with its wealth of aromas and tastes, where every dish is a delight to the palate. This lamb shoulder is no exception. The divine flavours perfectly conjure up impressions of North African cooking… The meat is succulent, it literally melts in your mouth. Garlic, ginger, lemon, ras el hanouk… they all fight for domination, but so do the discreet raisins which give an underlying sweetness to this spectacular dish. Hope our fans in Morocco will love our version of this recipe! Bon Almazan!

 

 

STEPS:

  1. Heat a large, non-stick frying pan. Cook the lamb until golden on all sides, then set aside.
  2. Mix orange and lemon zest with orange and lemon juice, honey and ginger and put in the pan.
  3. Add onions and garlic bulbs cut in half, followed by rosemary and dry chili. Add tomato puree, soy sauce and ras el hanout.
  4. Drown everything in beef bouyon, cover partially, and simmer until the meat is tender.
  5. While cooking, don’t forget to baste the meat every now and then with the rosemary twig.
  6. Add couscous.
  7. Enjoy!

Interested in our custom knives, cookware, and boards you have seen in a video? Visit our shop!

TOOLS FOR THE RECIPES

SAMPLE ALMAZAN RECIPES!

FRESH FROM ALMAZAN KITCHEN

,

GILGEORI KOREAN TOAST | 길거리토스트

,

ORANGE PASTA

BEEF RENDANG

CRISPY STEAK ROLLS FROM SCRATCH

CHICKEN UNDER A BUCKET

KOREAN HOT DOG

,

BENGALI CHICKEN CURRY

,

COREAN BBQ CORN CHICKEN

,

KOLKATA EGG ROLL

OVER TO YOU

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