I had to post this recipe because it was so, so, so good. Unfortunately, the pictures do not do it justice.Jump to Recipe
My Braised Moroccan Lamb is so tender and so full of flavor. The result was a bit surprising but reinforces the idea of go with your gut. Unlike baking, cooking is not so much a science but a piece of art. We start with a blank canvass and when we are done, hopefully, we have created a masterpiece. That might be a little over the top but my point is do not be afraid to try different things. Once experienced, one has a generally idea of what spices to mix, what ingredients go together, and how to assemble them.
Braising is such a great cooking method. BRAISING contrasted to stewing is cooking with your ingredients partially submerged versus full covered. Braising can work on meats or vegetables. It is a great way to cook tougher cuts of meat but also veggies and fish. The tougher cuts of meat get tender and so flavorful. Veggies and fish absorb the cooking liquid so well. Some examples of braising recipes I have made include:
The flavor in this recipe was amazing and derived from a fairly modest number of ingredients. The lamb was seared that created a wonderful char. The braising liquid was a combination of green harissa and Baharat spice. Baharat is simple to make yourself. It includes pepper, cumin, coriander, cloves, cardamon, paprika, cinnamon and nutmeg. The cinnamon shines. The liquid comes from tomato paste, beef broth and water. That is it. The slow cooking just melds the lamb flavor with these wonderful spices. I cannot wait to try this recipe again.
The cast of characters.
Creating the slow cooked lamb.
The Braised Moroccan Lamb completed.
Braised Moroccan Lamb
Braising is the method of slow cooking in partially a submerged liquid. My Braised Moroccan Lamb is so tender and so packs so much flavor.
- 3 Lbs Lamb shoulder
- 3 Tbsp Green harissa
- 2 Tbsp Tomato paste
- 1 Tbsp Baharat
- 1 1/2 Cups Chicken broth
- 1 Tbsp Chicken base
- 2 Cups Water
- 2 Tsp Olive oil
- 1/2 Whole Red onion sliced
Begin by heating a Dutch oven on medium high heat. You can add a touch of oil if you wish. Now add the lamb and brown on all sides (remember to take the lamb out of the fridge for at least 30 minutes before cooking). Do in batches and set aside when complete.
If there is a lot of fat oil in the pan, drain most of it. There should be 1 tbsp or so of the oil – add the onions and soften. Add the spices and cook for 1 minute mixing well. Add the tomato paste and cook down for 2 minutes. Add the rest of the ingredients and mix well. Add back in the lamb and let it braise. The lamb is done when it literally falls off the bone.
Serve and enjoy!