Ras El Hanout Stewed Lamb
"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)."
- Ready In:
- 2hrs 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 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)
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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 <a href="/87818">ras-el-hanout</a>. -
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.
RECIPE SUBMITTED BY
FlemishMinx
Belgium
I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home.
I think cooking is one of the nicest things a person can do for someone they love (including themself!)
I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)
