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home > recipes > meat > honeyed lamb
from Bronx, NY Honeyed Lamb HONEYED LAMB (Mrouzia)morocco serves 6 source: North African cooking by Hilary Walden In the days when refridgeration and freezing were uncommon, this rich sweet Moroccan tagine was prepared after the celebration of the "Aid el Kebir", the Feast of the Slaughter of the Lamb in order to preserve the meat. The amount of honey in the recipe has been reduced, but it is still a sweet dish, so it is balanced with the flavor of lemon juice. Make the magine 24 hrs in advance (It will actually keep much longer ) then reheat it gently when required. Because of its sweetness it is never served on its own, but in combination with lighter dishes. 1/2 cup butter pinch of saffron threads 1 teaspoon freshly ground black pepper 1 teaspoon ground cinnamon 2 teasp Ras el hanout(recipe follows) salt 3 lbs middle neck of lamb, with bone 1 cup raisins 3 onions, finely chopped 1 cup blanched almonds 2/3 cup water 1 1/4 cups clear honey lemon juice In a small bowl, crush the saffron with the remaining spices and a pinch of salt. Rub most of the mixture into the lamb and mix the remainder with the raisins. Put the lamb and remaining ingredients, except the raisins, honey and lemon juice, in a pan, bring to the boil then cover and cook gently, stirring occasionally, for about 1-1/4 hours until the meat is almost tender, add more water if necessary to prevent the meat catching on the pan. Stir in the raisins, honey and a good squeeze of lemon juice and cook, uncovered, for a further 30 minutes until almost all the liquid has evaporated, leaving a rich thick sauce. Ras el hanout (moroccan spice mix) simplified version makes about 2 1/2 tablespoons 6 allspice berries 4 cloves 1 1/2 teaspoon black peppercorns 1 1/4 teaspoon coriander seeds 1 teaspoon cumin seeds 1/4 teaspoon cayenne pepper 1 1/2 teaspoon ground cinnamon 1 teaspoon ground ginger Put all the whole spices in a grinder or pestle and mortar and work to a powder. Mix in the ground spices, then spoon into a glass cottle. Keep in a cool, dark place. Lei G Bronx,NY

Honeyed Lamb


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keyword: honeyed
ethnicity: middle eastern
recipes for meat
recipes by LeiG
Email Address:
(posted July 21, 1996)


from Bronx, NY

Honeyed Lamb

HONEYED LAMB (Mrouzia)morocco
serves 6
source: North African cooking by Hilary Walden

In the days when refridgeration and freezing were uncommon, this
rich sweet Moroccan tagine was prepared after the celebration of the "Aid el Kebir", the Feast of the Slaughter of the Lamb in order to preserve the meat.

The amount of
honey in the recipe has been reduced, but it is still a sweet dish, so it is balanced with the flavor of lemon juice. Make the magine 24 hrs in advance (It will actually keep much longer ) then reheat it gently when required. Because of its sweetness it is never served on its own, but in combination with lighter dishes.

1/2 cup
butter
pinch of saffron threads
1 teaspoon freshly ground black pepper
1 teaspoon ground
cinnamon
2 teasp
Ras el hanout(recipe follows)
salt
3 lbs middle neck of
lamb, with bone
1 cup raisins
3 onions, finely chopped
1 cup blanched almonds
2/3 cup water
1 1/4 cups clear
honey
lemon juice

In a small bowl,
crush the saffron with the remaining spices and a pinch of salt. Rub most of the mixture into the lamb and mix the remainder with the raisins.

Put the
lamb and remaining ingredients, except the raisins, honey and lemon juice, in a pan, bring to the boil then cover and cook gently, stirring occasionally, for about 1-1/4 hours until the meat is almost tender, add more water if necessary to prevent the meat catching on the pan.

Stir in the raisins,
honey and a good squeeze of lemon juice and cook, uncovered, for a further 30 minutes until almost all the liquid has evaporated, leaving a rich thick sauce.

Ras el hanout (moroccan spice mix)
simplified version
makes about 2 1/2 tablespoons
6
allspice berries
4 cloves
1 1/2 teaspoon black peppercorns
1 1/4 teaspoon
coriander seeds
1 teaspoon
cumin seeds
1/4 teaspoon
cayenne pepper
1 1/2 teaspoon ground
cinnamon
1 teaspoon ground ginger

Put all the whole
spices in a grinder or pestle and mortar and work to a powder. Mix in the ground spices, then spoon into a glass cottle. Keep in a cool, dark place.

Lei
G
Bronx,NY


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