Moroccan Lamb is a spicy and fragrant lamb dish typical of the Moroccan style of cooking. This recipe is immensely popular and enjoys such wide appeal that it can form part of a daily meal or may be incorporated into the menu on special festive occasions.
Ingredients and Preparation
For greater authenticity this dish can be cooked to perfection in a tagine following the slow-cooking procedure. Ingredients required are cayenne pepper, ground black pepper, paprika, ground ginger, turmeric, ground cinnamon, shoulder meat of lamb - trimmed and cut into chunks, grated onions, olive oil, argan oil, garlic cloves, tomato juice, chopped tomatoes, dates, dried apricots (halved), sultanas or raisins, flaked almonds, saffron (soaked in warm milk), lamb stock, clear honey (optional), coriander, flat leaf parsley both roughly chopped. The ground black pepper, cayenne, cinnamon, paprika, ginger and turmeric are mixed to combine in a small bowl. Half of this spice mix is used to marinade the lamb in a large bowl, after which it is covered and refrigerated overnight before use the following day. In a wok, the oils are heated together and grated onion fried till translucent, remaining spice mix is added and fried along with crushed garlic. The lamb pieces that have been pan-fried are then included along with the tomato juice used to deglaze the frying pan. This is followed by the chopped tomatoes, remaining tomato juice, lamb stock, honey and all the dry fruits. After the dish is brought to a boil, it is placed in the oven (or tagine) and slow-cooked for 2 – 3 hours or until the meat is tender. Chopped herbs are used as garnish on top before serving hot.
A single serving of ~ 300g provides • 420.7 calories with 103 calories from fat • Total Fat content is 13.4 g with 2.5 g saturated fat, 2.9 g polyunsaturated fat, 6.3 g monounsaturated fat • Cholesterol content is 53.7 mg • Sodium content is 955.1 mg and Potassium 1311.7 mg • Total carbohydrate content is 56.4 g with dietary fibre content of 10.8 g and 22.5 g sugars. • Protein content is 25.0 g.
The Moroccan Lamb Stew is a dish rich in protein, with a moderately high fat content and is a good source of Iron, Vitamin A, C, B6, B12, Phosphorus and a fair source of manganese, zinc and selenium that have multiple important roles to essay in the human body.
Nutritional Improvement This is quite a wholesome, flavourful and nutritious meal in itself but further improvement is possible by-
• Addition of garbanzo beans which further raise the protein and amino acid value of the dish as well as supply some soluble fibre among other nutrients.
• Addition of certain vegetables like carrots, eggplants, green beans can enhance the vitamin, mineral, antioxidant and phytonutrient value of the dish without increasing the fat content.
Couscous and Moroccan Lamb is considered an excellent combination since the spicy Lamb dish complements the bland couscous perfectly. A fresh crunchy green salad may also be served alongside with a tall glass of chilled fresh unsweetened orange juice.