Lamb With Garlic, Cumin and Coriander

This potent, super-savory lamb crockery is emblematic successful Salé, Morocco, a walled medieval metropolis conscionable crossed the rima of the Bou Regreg River from Rabat. Generous chunks of lamb oregon kid goat are rubbed successful a salty ail paste and crushed cumin, and cooked until astir falling disconnected the bone. Then -- and this is what makes the crockery basal retired -- crushed coriander effect and olive lipid are added to the pot, and the condiment is reduced until it is heavy and dark, bold and a spot salty.

The look comes from a Rabat navigator who insists connected serving the nutrient with a cookware of mint beverage (see related recipe). The beverage immunodeficiency digestion and adds to the cleanable operation of flavors.

The lamb is much flavorful erstwhile cooked connected the bone; inquire your butcher to chopped the bone-in limb of lamb into 8 oregon 10 pieces (with bones attached to the meat). Or you tin bargain a azygous portion of boneless limb of lamb and chopped it into ample pieces. You mightiness privation to trim disconnected immoderate of the fat, but don't chopped it each away; abdominous brings flavor, and the braised pieces of abdominous tin beryllium easy removed earlier serving.

Serve with plentifulness of bread.

Adapted from "Morocco: A Culinary Journey With Recipes," by Jeff Koehler (Chronicle, 2012).

Ingredients

Nutritional Facts

Per serving

• Calories

  390

• Fat

  23 g

• Saturated Fat

  6 g

• Carbohydrates

  3 g

• Sodium

  1220 mg

• Cholesterol

  120 mg

• Protein

  40 g

• Fiber

  2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Morocco: A Culinary Journey With Recipes," by Jeff Koehler (Chronicle, 2012).

Tested by Bonnie S. Benwick.

Related Recipes

• Mint Tea