Moroccan Inspired Lamb Hash Recipe 425 Food

MOROCCAN LAMB TAGINE

Steps:

• Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.
• Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.

MOROCCAN MECHOUI (SLOW ROASTED LEG OF LAMB OR SHOULDER)

Steps:

• Gather the ingredients.
• Trim excess fat from leg of lamb or shoulder, and make a dozen or more deep cuts into meat with tip of a sharp knife.
• Combine butter with garlic, salt, pepper, cumin, saffron, turmeric, and olive oil. Spread mixture over entire leg or shoulder of lamb, working some butter into incisions made with knife.
• Place lamb in a roasting pan, and proceed with one of the roasting methods below. Very Slow-Roasting Method: 7 1/2 to 9 Hours This is the preferred Marrakesh method. You can reduce the cooking time to 4 to 5 hours by using a 350 F/180 C oven temperature.
• Preheat oven to 250 F.
• Place lamb in a roasting pan and cover with foil, sealing edges tightly. Roast lamb, basting hourly and resealing foil each time, for 7 to 8 hours, or until juices run clear and meat is tender enough to pinch off the bone.
• Small pieces of lamb, weighing less than 4 pounds might finish cooking in 6 hours. Larger pieces might take closer to 9 hours.
• Remove foil and increase oven temperature to 475 F. Brown lamb, basting frequently, for 15 to 30 minutes, or until meat is well-colored.
• Transfer lamb to a platter and allow it to rest for 10 minutes before serving. If desired, pour juices over and around lamb. Serve dishes of salt and cumin on the side for dipping. Traditional Roasting Method: 3 to 4 Hours When short on time, this method also works well, but the meat won't be quite as tender as the above method. The lamb will, however, have more of a crisp crust, which some Moroccans find desirable.
• Heat oven to 475 F. Add 1/2 cup of water to pan, and roast lamb, uncovered, for 20 minutes.
• Reduce oven temperature to 325 F and continue roasting lamb, basting occasionally, for 2 1/2 to 3 hours, or until meat is tender, juices run clear, and lamb has a dark, crisp crust.
• Transfer lamb to a platter and allow it to rest for 10 minutes before serving. If desired, juices can be poured over and around lamb. Serve dishes of salt and cumin on the side for dipping. Fast Roasting Method: 1 to 2 Hours
• Preheat oven to 475 F. Wrap exposed lower leg of the lamb in foil to prevent burning. Add 1/2 cup of water and a few tablespoons of olive oil to pan, and roast lamb, uncovered, for 1 to 2 hours, basting frequently, until lamb is well browned and juices run clear when a knife is inserted deep into meat.
• If meat has browned before juices are clear, cover meat with loose foil to prevent further darkening.
• Transfer lamb to a platter and allow it to rest for at least 10 minutes before serving. If desired, juices can be poured over and around lamb. Serve dishes of salt and cumin on the side for dipping.

MOROCCAN-INSPIRED LAMB HASH RECIPE - (4.2/5)

Steps:

• In a large cast iron Dutch oven, heat fat of choice (I used rendered bacon fat) over medium-high heat. Add ground lamb and sea salt. Let cook 5 minutes, breaking up slightly with a wooden spoon. Add chopped onions and lower the heat to medium, cook 5-7 minutes. Add garlic and cook until fragrant, about a minute. Stir in sweet potatoes and carrots and cook 10-12 minutes. Cover, lower heat to medium-low and cook another 15-25 minutes, stirring occasionally. Finally, add ginger, cinnamon, turmeric, cloves, saffron, and raisins. Stir to combine and let cook another 5 minutes to let flavors combine. Check seasonings and serve.

MOROCCAN GRILLED LAMB CHOPS

Steps:

• Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine.
• Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours.
• Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous.
• Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.

MEATLOAF WITH MOROCCAN SPICES

Steps:

• Heat oven to 350 degrees. Heat olive oil in a large pan over medium heat, then add the onions. Cook, stirring occasionally, for 5 minutes. Add the garlic and stir for another minute or two. Add the celery, carrots and ginger, and cook for about 5 minutes, adding more olive oil as needed to make sure ingredients are well coated and softening.
• Add the spices: cumin, smoked paprika, coriander, cinnamon and salt, stirring well to mix. (You can alter spices to your liking, with more or less of those recommended or adding curry powder, nutmeg, allspice, black or cayenne pepper.) Add the tomato paste and cook for another 5 minutes, stirring well and scraping the bottom of the pan with a spatula to ensure the spices don't burn. Once mixture is cooked, remove pan from heat and let cool for about 15 minutes.
• Meanwhile, combine in a large bowl the fresh herbs (cilantro, mint and parsley) and the eggs and bread crumbs. Add the ground lamb and the cooled mixture. Mix well with clean hands, until all ingredients are blended.
• Place the mixture into a 9-by-5-inch loaf pan and cover with aluminum foil. Create a water bath by placing the loaf pan into a larger baking pan and filling the larger pan halfway with lukewarm water. (This helps keep the meatloaf moist by keeping the temperature more even during baking.)
• Put the meatloaf, in the bath, into the oven and cook for about 1 hour 30 minutes. After an hour, check the meatloaf, and remove the foil if you would like a firmer top. Bake until internal temperature reaches 140 degrees. (This is a good time to toast the pine nuts if you're making the sauce.)
• Remove pans from the oven, lift the loaf pan out of the water bath, and let the meatloaf cool for at least 5 minutes. If there is excessive grease, carefully pour that out and discard it. Serve warm, at room temperature, or cooled, depending on your taste.
• If you're making the sauce, mix the yogurt, lemon juice and pine nuts together with a spoon, and serve in a small dish on the side.

MOROCCAN LAMB

Steps:

• Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.
• Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.

SLOW COOKER MOROCCAN LAMB STEW

Steps:

• Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
• Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.