Lamb Braised in Date Sauce
This Moroccan dish is served during Eid- ul-Fitr. Accompany it with steamed rice and a green vegetable. Ras el hanout is an exotic and complex Moroccan spice blend that can contain up to 50 ingredients. To make your own more simplified version, see the Tip following.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 304 |
| pro | 27 g |
| total fat | 13 g |
| sat. fat | 3 g |
| carb | 21 g |
| fibre | 4 g |
| chol | 74 mg |
| sodium | 378 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 23% |
| vit A | 52% |
| vit C | 3% |
| folate | 8% |
Suggested Recipes
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2-1/2 lb (1.25 kg) boneless lamb leg
1 tbsp (15 mL) ras el hanout
1 cup (250 mL) chopped pitted dates
2 tbsp (25 mL) extra-virgin olive oil
1/2 tsp (2 mL) each salt and pepper
1/2 cup (125 mL) whole blanched almonds
1-1/2 cups (375 mL) chopped carrots
2 tbsp (25 mL) chopped fresh parsley
Preparation:
Trim fat from lamb; cut lamb into 1-inch (2.5 cm) cubes. In Dutch oven, toss lamb with ras el hanout. Add 2 cups (500 mL) water, half of the dates, the oil, salt and pepper; cover and bake in 350°F (180°C) oven, stirring every 30 minutes, until lamb is tender, about 2 hours.
Meanwhile, spread almonds in small pan; add to oven and toast just until golden, about 6 minutes. Set aside.
With slotted spoon, remove lamb to bowl. Add carrots to Dutch oven and bring to boil over medium-high heat; reduce heat to medium and simmer until reduced by one-quarter and carrots are tender, about 12 minutes.
Add remaining dates; return lamb to pot and heat through. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 2 days or freeze for up to 2 weeks.) Sprinkle with almonds and parsley.
Additional Information
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Tip: To make your own ras el hanout, mix 1/2 tsp (2 mL) each ground cumin, ginger, turmeric and salt ; 1/4 tsp (1 mL) each granulated sugar and pepper; and pinch each cayenne pepper, ground cinnamon, allspice, fennel and cloves. Store in airtight container for up to 3 months. Makes about 1 tbsp (15 mL).
Tags:
Main Course; Middle-Eastern and North African; Meat-Lamb; Vegetables; Fruits; Nuts; Bake;
Source
Canadian Living Magazine: November 2005
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