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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.

Course dinner
Cuisine Braising, Gluten free, Moroccan, slow cooking
Keyword baharat, braising, gluten free, harissa, Lamb, Moroccan recipe, slow cooking
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Resting time 10 minutes
Total Time 1 hour 45 minutes
Servings 6 people
Author Feed Your Soul Too

Ingredients

  • 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

Instructions

  1. 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!