Recipe courtesy of David Rocco
Episode: The Party
Print
L'Agnello Marocchino: Moroccan Lamb
Total:
1 hr 35 min
Prep:
30 min
Cook:
1 hr 5 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 35 min
Prep:
30 min
Cook:
1 hr 5 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1 (5 1/2 pound) leg of lamb, boned and cut in cubes
  • 5 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon saffron threads
  • Salt and freshly ground black pepper
  • 1 cup vegetable stock
  • 12 dried prunes, pitted
  • 2 tablespoons sesame seed

Directions

In a heated tagine (or pot with a lid), heat the olive oil and sear the lamb with the onion for 2 minutes. Add the sugar, cinnamon, saffron, and salt and pepper to the lamb. Let cook for another minute, stirring occasionally. Add the vegetable stock, cover, and let cook on low to medium heat for 45 minutes to 1 hour. Turn off the heat, add the prunes, and let rest with the lid on for 5 minutes. Sprinkle with the sesame seeds before serving.

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