Moroccan Lamb with Potatoes and Olives
Moroccan Lamb with Potatoes and Olives
2lbs Lamb ( I use the shoulder/blade steaks)
one slice onion (about a cup)
sliced celery (about a cup)
a chopped tomato
some chopped parsley
salt
pepper
ginger
cumin
paprika
garlic
saffron (if you have it--I use some dried yellow coloring that came
from Morocco--something that all the Moroccans I know use...)
4 Idaho potatoes cut into wedges
1/2 cup or more of green olives -spanish stuffed is fine.(you can use
peas if you don't like olives.
olive oil
water
Heat a large dutch oven--add a couple tablespoons of olive oil and add
the meat. It is not necessary to brown it--just toss it around a bit
till it doesn't look raw. Add the onions celery and put a cover on
the pot. Let it cook on med/low till onions and celery are soft. Add
the tomato and repeat--let it cook till the tomatoes have softened.
Add spices...and parsley
I did not give measurements because I don't measure. But
appoximations would be--about 1/4 tsp ginger, a tsp of cumin, a
tablespoon of paprika-I recently started using Penzys half sharp--it's
awesome--but makes the dish a bit hot--use what you like) For garlic
I sometimes use both chopped garlic and powdered--about a 1/2 tsp dry
and a couple cloves. Salt and pepper to taste. I tend to salt and
pepper throughout--at each stage--ends up tasting better.
Once you are all seasoned--add enough water to not quite cover the
meat. This is tricky--because you do not want a lot of water left
when it is done but you need some to cook the potatoes. Maybe 2 -3
cups. Turn down the heat to low put the cover on and simmer very
gently for about an hour. or more. (Mooroccans will let this go for
hours.....)The meat should be very tender-fork tender. Add the olives
and the potatoes. There should still be enough water in the pot so
the potatoes will be mostly submerged. I force them down and put the
meat on top. Put the cover on and simmer for about 20 minutes untill
the potatoes are almost done. Take the cover off and let it cook
about 10 minutes more. A skin should appear over the top--this is a
good thing!
We eat this Moroccan style--everyone eats from one big platter--no
forks just bread.
Source: rec.food.cooking
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