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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2005
- 2 1/2 lbs boneless lamb leg
- 1 tablespoon ras el hanout
- 1 cup chopped pitted date
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup whole blanched almond
- 1 1/2 cup chopped carrots
- 2 tablespoons chopped fresh parsley
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 378 mg
- Protein 27 g
- Calories 304.0
- Total fat 13 g
- Cholesterol 74 mg
- Saturated fat 3 g
- Total carbohydrate 21 g
- Iron 23.0
- Folate 8.0
- Calcium 4.0
- Vitamin A 52.0
- Vitamin C 3.0