Prep 10 mins
Cook 2 hrs 15 mins
This is an authentic Moroccan dish featuring the spice mix ras el hanout. If you are not able to purchase it commercially, there are a couple of recipes for the mix posted here on Recipezaar. While the dish is well-flavored, it is not "hot". If you are looking for an easily-prepared comforting meal, I invite you to give this one a try. As a side note, I was quite amused to find that it tastes amazingly similar to a typically Belgian dish, "Stoverij" (Beef Carbonnade).
- 2 tablespoons olive oil
- 1 lb lean lamb fillets, cut into bite-sized chunks
- 2 large onions, chopped
- 2 cloves garlic, minced
- 2 teaspoons ras el hanout spice mix
- 2 tablespoons liquid honey
- 2 cups vegetable stock
- salt and pepper, to taste
- 1 ounce toasted slivered almonds (recommended) (optional)
- Add oil to a large heavy saucepan and fry the onions and garlic until browned but not burned; remove from pan and set aside.
- Add lamb to the same pan, frying until well browned.
- Add onion and garlic mixture back to the same pan.
- Add ras el hanout and salt and pepper; mix well to coat everything.
- Add the stock, bring to the boil, then reduce heat to an even simmer.
- Cook 1 1/2 hours, stirring occasionally.
- Add honey, and continue to cook an additional 30 minutes, until the lamb is tender and the sauce has thickened.
- Serve with rice, and scatter the almond slivers over the lamb.
Scrumptious. The lamb comes out so tender it just melts in your mouth. Interesting spice mix! Correction 8/1/05: I forgot to assign stars when I reviewed last December--here they are. Addition 9/10/06: Forgot to mention the ras el hanout I use is chia's ras-el-hanout.
Very tender, subtle flavours. served with steamed rice and roti bread.
delicious! wonderful and easy, i served this over saffron rice, and used my ras-el-hanout blend recipe #87818. i had 1 1/2 lbs of lamb so i added an extra teaspoon of the spice, and i also added an extra tsp of honey. this is a keeper.