Recipezaar: Moroccan,Lamb/Sheep recipes

Harira - Moroccan Lamb Stew

Thu, 15 Nov 2001 11:52:23 -0500

I learned how to make this from an ex-boyfriend's mother. This stew has a very unique flavor. You can substitute beef if you prefer. -- posted by Mirj

Spicy Lamb Tagine with Couscous

Mon, 28 Jan 2002 14:31:44 -0500

Very, very good Moroccan stew over fluffy couscous.Delicious for dinner tonight!!Wonderfull change! from Reader's digest. -- posted by Derf

One-pot Moroccan Lamb

Mon, 18 Feb 2002 09:25:22 -0500

A quick to assemble recipe that smells wondereful and tastes even better! -- posted by JustJanS

Bing Crosby's Lamb Kabobs

Sun, 07 Jul 2002 19:16:57 -0400

You can cook these while you are on The Road To Morocco -- posted by Mille®

Roasted Leg of Lamb with Chermoula

Mon, 07 Oct 2002 22:07:43 -0400

Do not limit the use of the Chermoula to just this dish; also use it with chicken or pork This can also be cooked on the barbeque. Harissa is a Moroccan spice paste and you can probably find it in the Asian supermarkets Cooking time does not include marinating time -- posted by Pets'R'us

Moroccan Rib Roast or Leg of Lamb

Sun, 17 Nov 2002 20:02:19 -0500

We have cooked both types of roast, both on the bbq grill and in the oven, either way they are delicious, lots of taste, if you prefer rare, remove earlier. The veggies are wonderful and it is great to have a whole meal in one carefree operation. Marinating time up to 24 hours. -- posted by Derf

Barbecued Lamb On Skewers

Fri, 24 Jan 2003 20:14:14 -0500

-- posted by Dancer^

Moroccan lamb Stew

Tue, 28 Jan 2003 20:13:20 -0500

This is a foolproof lamb stew recipe that my whole family loves. It's not a lot of work and can do it's thing on the stove while I play on Recipezaar! -- posted by Geema

Lamb and Prune Tagine

Wed, 29 Jan 2003 20:09:03 -0500

I just love this kind of stew -- the lamb and prunes make a wonderful combination (you could use apricots instead of the prunes if you prefer) and the slow cooking means the meat comes out tender everytime. -- posted by Sackville

Couscous Meatloaf Chermoula

Sun, 06 Apr 2003 20:06:22 -0400

This recipe is from Kitty Morse. I usually find her recipes have a long list of hard to find ingredients and are too complicated for me. This one does have a lot of steps but it is so delicious. I have to make sure that I have plenty of time whenever I want to make this. -- posted by ratherbeswimmin'

Lamb, Shallot and Date Tajine

Thu, 10 Apr 2003 20:18:22 -0400

Lovely, warm, spicy Mediterannean notes. Good winter fare. This recipe is from Paul Merrett (Fresh Food). -- posted by evelyn/athens

Moroccan Spiced Lamb Chops

Thu, 05 Jun 2003 20:16:44 -0400

from today's paper this looks like another great weeknight meal -- posted by chia

Spicy Lamb With Garlic Couscous

Mon, 30 Jun 2003 20:09:01 -0400

A spicy Moroccan style dish. As the couscous has minimal cooking time the garlic flavour is quite strong, reduce the amount of garlic in the couscous or use some roasted garlic paste if you aren't keen on very garlicky food. This recipe came from the Home Beautiful magazine. The marinade also works well with chicken fillets. -- posted by EeeGee

Moroccan Crock Pot Tajine

Wed, 01 Oct 2003 20:01:31 -0400

In Morocco, tajines or stews are made in a shallow earthenware cooking pots called tajines. In this version, use a crock pot to produce a mellow yet intensely flavoured meat and vegetable melange with a tender texture and enticing aroma. First published in Chatelaine's 10/2000 issue. -- posted by Baton Twirling

Moroccan lamb shanks with polenta and white beans

Wed, 03 Dec 2003 20:00:30 -0500

Tasty elegant lamb shank recipe adapted from the womens weekly. Prep time does not take in the soaking time for the beans. -- posted by Latchy

Tunisian Tagine of Lamb with Artichoke and Peas

Sun, 14 Dec 2003 20:00:04 -0500

This recipe came with a tagine I bought at Eastern Market in DC. It is easy to play with and can be made with chicken or beef instead of lamb. -- posted by Wileysmom

Moroccan Meatballs

Fri, 23 Jan 2004 20:00:09 -0500

A nice combination of taste, and a little different. I made these half size and served them as an appetizer with a tart cranberry dip. From local newspaper. -- posted by Derf

Lamb tagine with cinnamon, saffron and dried fruit

Thu, 05 Feb 2004 20:00:20 -0500

(Recipe from Cooking Light magazine, December) This looks to good not to make.Note: To roast spices, heat the whole spices in a dry pan to release their natural volatile oils and bring out their full aroma and flavor. Use a small, heavy skillet. Add the whole spices (roasting ground spices tends to turn them bitter, so is best avoided) and place over a gentle heat. Shake the pan, or stir with a wooden spatula to keep the spices on the move, and toast gently for 2 to 3 minutes. Some spices, including mustard and poppy seeds, "pop" when they are ready; others darken. The essential sign is that the spice becomes aromatic and smells toasty. Tip into a bowl to cook before grinding - preferably with a mortar and pestle. Remember, a coffee grinder can crush most spices, especially tough ones like cinnamon and cloves; clean the grinder afterward by grinding a small piece of bread or a couple of tablespoons of raw rice. -- posted by ~Rita~

Lamb Chops with Chermoula

Thu, 11 Mar 2004 20:18:00 -0500

This is a really tasty, fresh dish. It would be great on the BBQ but you can use it for a little bit of summer inside too.. If you use the cutlets, they would make a nice appetizer. -- posted by Sassy Syrah

Lamb Tagine with Honey

Sat, 17 Apr 2004 20:00:16 -0400

Another lamb tagine, this recipe uses ras el hanout (see my recipe). Prep time does not reflect overnight marinating. courtesy of the NY Times. -- posted by chia

Moroccan Lamb in Pita

Sat, 24 Jul 2004 19:59:57 -0400

My husband fancies himself as king of the grill. He makes these delicious and spicy lamb burgers and they are always a hit with our friends and family. -- posted by ratherbeswimmin'

Ras El Hanout Stewed Lamb

Tue, 30 Nov 2004 20:00:47 -0500

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). -- posted by FlemishMinx

Moroccan Style Lamb Burgers

Mon, 24 Jan 2005 20:02:17 -0500

I love these. In Morocco, the people serve these burgers with ground cumin, salt, pepper and their special "harissa" sauce on the side, in a little condiment container. The spices give the burger an added flavour. -- posted by rainna

Lamb Tagine

Sun, 08 May 2005 21:44:27 -0400

Best to start this recipe the day before as you marinate the lamb overnight. Cooking time does not include the marinading time. -- posted by Jewelies

Brahim's Desert Couscous

Tue, 31 May 2005 12:56:53 -0400

I learned to make this from Brahim, a Berber who guided me and my husband through the Sahara desert twice. It is not normal for men to do the cooking in Morocco but Brahim had to learn because he has to cook when he takes people into the desert and how he has learned! We never ate better than when we were in the desert. This is an authentic Moroccan way of making couscous and even though the Moroccans often buy the same boxed couscous available everywhere, they use this special method of preparation for it because they say it helps with digestion. The one difference I have seen between this and other Moroccan methods is that it does not involve washing the grains at the start. I can only assume this is because the recipe was originally made in the desert, where conservation of water is crucial. The vegetables here are a guide. Potatoes, carrots, courgettes, tomatoes and onions are always in a couscous. You may wish to vary the proportions or add things like parnsips, chickpeas and aubergines. The only rule is no garlic, according to Brahim. I admit this couscous is light on meat, but I believe you only need a bit of meat for flavour. If you are a devoted carnivore, by all means add more. -- posted by Sackville

Moroccan-Style Braised Baby Lamb Shanks

Tue, 31 May 2005 13:27:50 -0400

A spectacular lamb shank dish from Australian chef, Kylie Kwong. There is little nicer than making this on a cold, wet, winter's day. The list of the ingredients for the spice paste seems endless, but if you have an electric spice grinder (I bought mine as a 'coffee' grinder), it is made quickly and easily. Only the very brave should attempt it with a mortar and pestle! Before you begin to cook, prepare all the ingredients and measure out all the spices. -- posted by Daydream

Moroccan Lamb With Tomato & Couscous

Sat, 11 Jun 2005 21:27:43 -0400

Tender lamb fillets coated with Moroccan spice, panfried and served with a tomato vegetable sauce on a bed of couscous. Adapted from a recipe from the Simply Great Meals Recipe Club website. -- posted by bluemoon downunder

Pelota

Fri, 17 Jun 2005 14:18:54 -0400

This recipe came straight from the mother of one of my students. This is her version of Moroccan meatballs -- posted by Happy Harry #2

Spiced Vegetable Tagine With Cinnamon Honey Lamb

Mon, 08 Aug 2005 15:41:08 -0400

A moroccan inspired meal from an old magazine. -- posted by Wendys Kitchen

Mohamed's Mean Lamb Cutlets

Mon, 29 Aug 2005 18:25:01 -0400

This dish IS a tagine, though these days most Moroccan home cooks do not use a Tagine any longer due to the cost of gas for cooking. Pressure cooking is the preferred method of making a tagine today. You will find tagine cooking in a Tagine now in the very rural areas where there is no stove present and/or for tourist show. Tagine simply means to stew and this can be done in a dutch oven, large heavy pot, or pressure cooker. We serve this on a communal platter with bread, salad and olives when we are in an olive mood. This is a dish made by my husband quite often when I can't or don't feel like cooking. I have made it as well and it is a great winter warmer! P.S. We serve every meal with Hajar's wicked sauce tomatish which freezes well. c.2005 -- posted by Miss Elizabeth

Hajar's Lamby Friday Food Couscous

Mon, 29 Aug 2005 18:27:11 -0400

We in Morocco eat a lot of couscous but never so much as the country does on Friday which is our sort of Sabbath. Never does Friday come without couscous. This is one of my husband's favorites though we have many "FAVORITES!!" There are many wonderful couscous preparation methods here on the site including one with photos as a step by step in the African Forum; by Sackville Girl. Simply serve this over your couscous in a communal platter and enjoy it! NB; It is 2 lamb shanks or 4 large necks. -- posted by Miss Elizabeth

Moroccan Lamb With Apricots

Mon, 29 Aug 2005 18:50:46 -0400

Let me say 1st that this is most definitely a recipe of the sort that luxury/chain hotels do for their patrons or would be served for a wedding, birth or other significant event. This is NOT Moroccan home cooking which is what I write about. You may serve this on couscous rice or as is; always in a communal platter using flatbread (not pita)or a large soup/dessert spoon; hands do nicely as well to eat it with! In the hotels and/or tourist traps this would be eaten not with bread or the hands as we do at home and in our "locals" restaurants but with a knife, fork and spoon. c.\2005 -- posted by Miss Elizabeth

Lamb Tagine With Dried Fruit

Thu, 22 Sep 2005 15:49:51 -0400

Another family favourite from Epicurious. Good enough to serve to company as well. I often make a meat version and a vegetarian version using the same spices and methods utilizing pumpkin, sweet potatoes, zucchinis etc..etc.. -- posted by Wendys Kitchen

Lamb Kofta With Fattoush

Fri, 21 Oct 2005 08:31:36 -0400

A delicious Middle-Eastern influenced Australian recipe, one of several recipes featured as low-fat and budget-smart, in the November 2005 issue of the magazine 'Super Food Ideas'. -- posted by bluemoon downunder

Moroccan Slow Cooked Lamb

Sun, 23 Oct 2005 20:00:36 -0400

Another Epicurious recipe. -- posted by Wendys Kitchen

Grapevine Leaves, Eggplant (Aubergine) and Lamb

Mon, 28 Nov 2005 19:16:25 -0500

A delicious Middle Eastern inspired recipe which I have adapted from a recipe in the Australian Women's Weekly's 'SLIM: non-fat eating for life', a title which really sums up so well my understanding of the underlying goals of the Healthy for the Holidays Challenge: finding new recipes and adapting our favourite recipes so that our everyday choices of what we eat are lower in fat. This recipe has plenty of flavour - from the vegetables, the spices, the brandy and the lime juice - but not from ingredients high in fat. The recipe includes baharat. If you cannot buy this, in the Notes below, there are instructions for making a substitute. If you cannot obtain fresh grapevine leaves, they can be bought in bottles in brine. With the grapevine leaves, this is an elegant dinner party meal; without the grapevine leaves, a really easy week night meal, especially if (like me) you have roasted red capsicum as a staple in your fridge! There are major discrepancies in the nutritional information as calculated by Zaar - 464 calories per serve: 31.5g total fat - and as calculated by the AWW in the original recipe - 316 calories per serve: 15.5g total fat. Lamb is a slightly fattier meat than beef, and I'd recommend buying really top quality but I really still cannot see where 26.8g of fat could possibly come from. -- posted by bluemoon downunder

Moroccan-Style Lamb

Thu, 22 Dec 2005 16:02:57 -0500

Since my family likes spicy I always add in about 2 teaspoons dried red pepper flakes along with the onions (2 teaspoons will be VERY HOT!) but that is optional, If you like food with tons of flavors, this is one you will have to try, it is really delicious! Serve this with regular or basmati rice or couscous. You can double the recipe but only increase the fresh ginger by 1 teaspoon. -- posted by KITTENCAL

My Second-Favorite Meatball

Mon, 03 Apr 2006 15:22:13 -0400

Probably not traditionally Moroccan, but this is how I imagine a kitchen in Casablanca to smell. Most people will get 6-8 servings from this recipe... but you haven't seen me eat meatballs! I also know it looks like a lot of ingredients, but it is so easy! -- posted by TooAllergic

Huey's Ras-Al-Hanout Lamb Shanks

Tue, 18 Apr 2006 16:53:54 -0400

This recipe is from Ian Hewitson. Saw it on television and wanted to keep the recipe. He used 8 small lamb shanks or 4 large lamb shanks. Must be french trimmed. Ras-al-hanout is a spice blend you can get from Middle-eastern shops or gourmet delicatessans. You can substitute morrocan spice blends as well. -- posted by Wendys Kitchen

Moroccan Tagine Berber

Fri, 26 May 2006 16:12:35 -0400

Posted for ZWT 2006 Recipe from Saveur. -- posted by katie in the UP

Moroccan Lamb or Beef

Mon, 19 Jun 2006 18:30:30 -0400

Posting this for ZWT 2006. I haven't tried this yet but it sounds like a good recipe for those nights when you are too busy to get into cooking yet want something with a good flavor. -- posted by JanetC-KY

Lamb and Cherry Tajine

Wed, 28 Jun 2006 19:20:53 -0400

My interpretation of a Moroccan classic I made this up to satisfy a craving, and to use a bottle of sour cherries I didn't know what to do with You can easily modify this recipe to include another meat, or take out the meat and make it vegetarian, with more vegetables and potatoes -- posted by Cuisine En Locale

Lamb Tagine With Butternut Squash, Dried Apricots, and Almonds

Fri, 18 Aug 2006 14:58:57 -0400

A little taste of Morocco. -- posted by ratherbeswimmin'

Meatball Tagine With Herbs and Lemon

Sat, 14 Oct 2006 22:00:46 -0400

This delightful recipe comes from "Cooking Moroccan" by Tess Mallos. The meatballs do not need to be browned, which simplifies the prep. A tagine is an clay vessel, however, you do not need one to prepare this dish. -- posted by duonyte

Grilled Keftas

Mon, 30 Oct 2006 17:59:05 -0500

These spicy lamb sausage skewers with a mint and yogurt dressing are a Moroccan specialty. (Related to 'koftas' of India and the Middle East) -- posted by LEG's Mom & Dad

North African Desert Grilled Lamb Cutlets

Tue, 14 Nov 2006 13:36:02 -0500

So easy, so good. The herbs added in at the end permeate the meat with flavor and the air with scent. -- posted by Mme Melissa

Moroccan Lamb Kabobs

Sun, 03 Dec 2006 12:04:31 -0500

Easy, tasty and a bit on the showy side if you want to impress your Mother-in-law. The serving size given is a party size. You'll want to put 5-6 cubes on a skewer for meal sized ones -- posted by Annacia

Fragrant Moroccan Spiced Mince With Couscous

Wed, 06 Dec 2006 18:45:01 -0500

This was inspired from some gourmet sausages at my favourite butchers that has won many awards (Moroccan Lamb and Raisin Sausages). I also used some of the spice mix from #63885 as a base. I love the flavours!!! Then I add all of the vegetables too, a bit like a chow mein, I guess. It freezes well too and great that it's an all in one recipe. -- posted by Delicious Bits

Lamb Stew With Tomatoes, Chickpeas and Spices

Mon, 11 Dec 2006 17:06:23 -0500

North African spices with a basic meat stew recipe from Cook's Illustrated The Best Recipe (aka The Kitchen Bible). I made this for a holiday party to break in my new cast iron dutch oven and everyone loved it. I needed a hotter oven after 2 hours and the lamb wasn't tender yet, but I moved it to the stovetop (covered) and simmered it for another 40 minutes or so and it became wonderfully tender, yet not stringy or dry. I got nothing but raves (and very few leftovers!) on this one! Notes: I used 1.5 cans each of diced tomatoes and chick peas. I browned the lamb in three batches instead of two to keep from overcrowding my 5 qt. dutch oven. Kept warm all afternoon by simmering on the stove on low. I used fresh ginger (about 1 Tbl) and no parsley or cilantro. Could have probably used a bit of salt at the end. -- posted by huskiebear

Lamb With Pear Tagine

Mon, 15 Jan 2007 18:06:33 -0500

Tagine are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with lamb, but beef makes a nice alternative. I happened upon this recipe on the Berber Trading Company site while shopping for tagines. I love lamb and Moroccan food and this one looked interesting. This has a really nice flavor and goes well served with a flat bread or rice. Smells heavenly while cooking. -- posted by L. Duch

Bus Station Kefta With Egg and Tomato

Sat, 17 Feb 2007 10:59:52 -0500

This dish is very popular in bus and train stations around the middle east, would make a great informal brunch or supper dish. From Modern Moroccan by Ghillie Basan -- posted by lindseylcw

Lamb Tagine With Apricots, Olives and Buttered Almonds

Sat, 24 Feb 2007 21:22:09 -0500

This was in the New York Times last week and I haven't tried it yet, but it's on my list. -- posted by enigmused

Sikbadj

Sun, 15 Apr 2007 15:57:41 -0400

This is one of the sweet ceremonial dishes of North Africa. In Tunisia it is usually made with either dates or sharply flavoured, dark, reddish brown apricots and a fair amount of sugar. It is really simple to make, delicious, and fills the house with aromatic smells. -- posted by wizkid

Moroccan Lamb Stew

Mon, 07 May 2007 12:57:22 -0400

I came across this recipe some years ago in a woman's magazine and it has become a huge hit with my family. It takes a while to prepare, but it is well worth it! This recipe makes quite a large batch, so you can freeze some for meals at a later stage. -- posted by Slain's Girl

L'ham Lahlou - Algerian / North African Sweet Lamb Dish.

Wed, 06 Jun 2007 14:56:57 -0400

This dish is traditionally cooked in Algeria for eating during Ramadan and on special ocassions. It is hardly ever eaten as a main course, but as a small dish after the main. This recipe freezes well. In my family, it's only my husband that eats it so I freeze individual portions for him. I tend to play around with the recipe and change the fruit around and add a little extra liquid. This is just one of hundreds of variations of this recipe, I will post a few alternatives later. -- posted by Um Safia

Moroccan Lamb Chops With Cumin/Paprika Salt

Thu, 07 Jun 2007 11:01:10 -0400

Yum! Do these on the grill to really bring out the flavours -- posted by Beautiful BC

Yogurt Marinated Leg of Lamb - North Africa

Fri, 08 Jun 2007 12:49:31 -0400

This is for the BBQ grill. Have the butcher bone the meat. Let this marinate a day or two. -- posted by Mme Melissa

Shish Kabob (Kebab) Marinade

Sun, 24 Jun 2007 22:45:36 -0400

Haven't tried it yet, from Mastering the Art of Barbecue Cooking by Hannah H. Thomas, 1974. This is different from the other marinades posted-this has "dry table wine" (not sure what kind) and ground coriander... -- posted by Oolala

Lamb and Apricots in Honey Sauce

Sat, 11 Aug 2007 20:49:37 -0400

Plan ahead the lamb needs to marinate in the spices for about 4 hours, the complete recipe may be doubled to serve more than four, this is even better the following day, serve with roasted potatoes or rice. -- posted by KITTENCAL

Moroccan Lamb Kebabs

Tue, 21 Aug 2007 00:37:57 -0400

These lamb kebabs taste amazing, a wonderful mix flavours which improve with each hour of marinating. I prefer using the BBQ to the grill. Preparation time includes marinating. Enjoy! -- posted by Chef #515392

Lamb Shanks in Honeyed Prune Sauce

Wed, 19 Sep 2007 21:30:48 -0400

A delicious meal for two, worth saving for a special occasion. The long cooking time allows you to set the scene ie.light the candles and open the bottle of Rioja. The sauce is quite rich and needs only a simple accompaniment such as couscous or plain mashed potatoes and steamed green beans. -- posted by Yorkshire Pud

Lamb Tagine

Fri, 19 Oct 2007 01:19:45 -0400

Flat breads, such as lavash or pita bread, are traditionally used to eat this highly spiced Moroccan stew. Ras el hanout is a complex Moroccan spice blend that often can have up to fifty ingredients. It is available at Middle-Eastern markets or online. Trader Joe's has reasonably priced saffron. -- posted by RSHDiva

Moroccan Spiced Lamb Stuffed Bell Peppers

Thu, 08 Nov 2007 14:28:59 -0500

I found this recipe online but I haven't tried it. It sounds delicious. Let me know how it turns out. -- posted by Nasseh

Moroccan Couscous Royal

Tue, 13 Nov 2007 16:55:41 -0500

This is one of my family's favorite dishes. It also is extremely popular in France. Great stew for a cold winter dinner party. The aromas of the spices will make your guests hungry. -- posted by TOAST Catering

Moroccan Rack of Lamb

Tue, 08 Jan 2008 01:52:55 -0500

This recipe includes 1 hr of standing time to bring it to room temp before roasting. It's very easy to do and yields a wonderful result! -- posted by Annacia

Moroccan Lamb and Zucchini Pide

Sat, 26 Jan 2008 14:29:55 -0500

These Moroccan Pides are a fabulous twist on the traditional pizza. Lamb and pine nuts infused with Morrocan flavours and zesty marinated zucchini are encased by a crisp yet soft pide casing. They look amazing and taste even better and are absolutely perfect for any dinner party. They are also brilliantly complemented by tzatziki which you can purchase or make your own by following my tzatziki recipe (see Recipe #281724). -- posted by Brittney_xo

Lamb, Olive and Caramelized Onion Tagine

Wed, 19 Mar 2008 19:22:17 -0400

This will also work well in a slow cooker. It's equally good made-ahead and reheated. -- posted by DrGaellon

Moroccan-Spiced Lamb Burgers

Wed, 28 May 2008 17:31:11 -0400

Had these delcious burgers for lunch today. DH and I both thought they tasted like something we could be eating at our favorite Middle Eastern restaurant. The pita bread, yogurt, and tomato topping was really delicious with the spiced lamb. From Williams-Sonoma "Essentials of Grilling." -- posted by Dr. Jenny

Moroccan-Spiced Lamb Burgers With Beet Salsa

Thu, 29 May 2008 01:28:48 -0400

We love lamb and the flavors are so wonderful. I have made this for company and even my 3 yr old likes them. I subscribe to Bon Appetite magazine and got the recipe from there. -- posted by Samantha in Ut

Moroccan Lamb & Vegetable Soup

Fri, 01 Aug 2008 19:48:20 -0400

This Moroccan soup is very healthy & low in calories. Serve with Recipe #260654 -- posted by Nasseh

Lamb Kefta Tagine

Sun, 03 Aug 2008 19:46:43 -0400

This is a very popular dish in Morocco. It can be bought from vendors on the street. Serve with Recipe #260654 to scoop up meat and sauce, no utensils required. -- posted by Nasseh

Lamb Tagine With Green Olives and Lemon

Mon, 15 Sep 2008 14:20:03 -0400

From Food & Wine, Oct 2008. -- posted by DrGaellon

Lamb and Apricot Tagine

Tue, 30 Dec 2008 01:22:41 -0500

This traditional method of cooking a tagine requires little preparation time, especially if you buy the meat already diced. Serve with steamed couscous, rice (or boiled potatoes) and a green salad, or as part of a larger Moroccan meal. Suggestions: For an excellent soup, add chickpeas, chopped onions, carrots, celery, turnips and plenty more water. You can also make the tagine with mutton, in which case leave it to cook for about five or six hours (this is an ideal dish for the slow cooker). -- posted by English_Rose

Moroccan Lamb & Sweet Potato Stew

Tue, 06 Jan 2009 17:15:39 -0500

Delicious Moroccan inspired lamb stew -- posted by Lostfairy

Moroccan Harira

Wed, 14 Jan 2009 23:55:32 -0500

Came to me via Gourmet Recipes from Around the World. This sounds purrrfect for our little blast of cold weather. Needs chewy roll & the meal is complete. -- posted by Buster's friend

Slow Cooked Moroccan Lamb Shanks

Fri, 23 Jan 2009 17:32:23 -0500

I have another recipe for Moroccan lamb shanks that we really enjoy, but I thought I would experiment a bit more the other day with some more flavours. We really enjoyed how they turned out and for us the flavour had just the right amount of spice. I cooked ours on the stove top on a really low heat for about 4 1/2-5 Hours and the lamb came out falling off the bone as lamb shanks should. I am not sure how long these would need in a slow cooker as I do not own one, so if anyone does them that way please let me know. -- posted by The Flying Chef

Spiced Lamb Skewers

Sun, 08 Feb 2009 23:56:09 -0500

Marinate these a day ahead so the spices can reall penetrate the meat and tenderize it. If eating outside, barbeque for the best flavor. Serve with couscous salad. -- posted by English_Rose

Spicy Moroccan Lamb Chops

Thu, 23 Apr 2009 01:40:46 -0400

These look yummy and spicy. I found them in a back issue of BBC Good Food magazine and placing it here for safe keeping. -- posted by Sarah_Jayne

Moroccan Chicken: Made on Stove Top, Crock-Pot or Tangine

Thu, 04 Jun 2009 12:23:29 -0400

Shopping at Ikea I bought a Tangine because it looked so cool! Don't worry, if you don't have one - you can just make this on the stove top. If you want it to be ready when you come home from work, just toss it into a crockpot (slow cooker) P.S. you can also make this with Lamb or Pork if you want to! -- posted by BBCFan

Moroccan Meatballs in Tomato Sauce

Sat, 06 Jun 2009 03:02:21 -0400

Serve with crusty bread, couscous, or rice to soak up leftover sauce. Moroccan paprika is slightly spicy, if yours isn't hot add a little cayenne. -- posted by Brookelynne26

Moroccan Meatloaf - Loafing Around

Mon, 08 Jun 2009 16:54:45 -0400

This is a healthier take on a classic dish. The meat quanity has been reduced and replaced with kumara (sweet potato) and burghul wheat. Low GI and delicious. I used beef mince and the taste was fine. Time to make does not include soaking time for burghul. -- posted by Kiwi Kathy

Butterflied Leg of Lamb With Moroccan Herb Mechoul

Sun, 14 Jun 2009 19:52:23 -0400

posting to keep, delicious -- posted by missmelany

Moroccan Meatballs in Tomato Sauce

Thu, 09 Jul 2009 12:15:03 -0400

Serve with crusty bread, couscous, or rice to soak up leftover sauce. Moroccan paprika is slightly spicy, if yours isn't hot add a little cayenne. -- posted by Brookelynne26

Moroccan Soup to Fill the Tummy

Mon, 17 Aug 2009 03:08:26 -0400

It's incredible hard for me to get lamb here so I made this soup using chicken and was very pleased with it. It's quite hearty and aside from being delicious it will keep you going for a long time. -- posted by Annacia

Lamb & Potato Tagine

Wed, 26 Aug 2009 09:54:36 -0400

Here is another recipe that came from Zamouri Spices. The times listed does not include marinating time. -- posted by Nasseh

Moroccan Flatbread Pizzas (Can Be Ww)

Mon, 14 Sep 2009 13:43:41 -0400

This gorgeous recipe has bright, fresh flavours and looks fantastic. It is also Weight Watchers friendly- the version I made was 11 points per serving, using the leanest ground beef and low fat yoghurt. The last ingredient should read "4 garlic and coriander MINI naan breads" but Recipezaar could not recognise it- these naan breads are about the size of a hand and should be garlic and coriander flavour as plain ones just don't give the same flavour! -- posted by Shuzbud