Red Lamb
 Moroccan spiced lamb chunks.
 Serves 6
 15 minutes preparation
 2 hours cooking
 4 hours
223 calories, 15g fat, 1g carb, 24g protein, 68mg sodium
4.8 (2) user ratings
  • 1 ½ lbs lamb, or beef, trimmed
  • 3 tbsp olive oil
  • 2 tsp no-salt seasoning (onion, garlic powders)
  • 1 tsp smoked paprika
  • ½ tsp chili powder, Aleppo, ancho or chipotle
  • ½ tsp cumin
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ½ tsp turmeric, or 2 tsp fresh grated
  • ¼ tsp cardamom
  • ¼ tsp coriander
  • ¼ tsp cloves
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • ½ cup reduced sodium chicken stock, beer, wine
  • 1 tbsp red wine vinegar
  • 1 tbsp fresh cilantro, or toasted almond slices (optional)

Mix dry spices in mortar or small bowl (note that 2 tbsp Ras el Hanout may be used for sauce spices). Cut meat into 1/2 inch cubes and place into a medium bowl. Massage meat with the spice rub, then cover with plastic wrap and put into the fridge for a couple of hours – ideally overnight. Heat olive oil in medium fry pan and cook meat for 5-10 minutes over medium-high heat until outside is browned. Add liquids, bring to boil, reduce heat and simmer covered for 2 hours, adding additional liquid as needed. Remove lid and continue cooking until liquid becomes sauce, remove from heat and serve over rice or couscous with garnish.

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