Moroccan Lamb Recipe

Moroccan Lamb Recipe

Moroccan Lamb Recipe - Barbecue Lamb Recipes - Bamia Recipe - How to Make Bamia | Tips on - Find TipsMoroccan Lamb Recipes

Morocco’s cuisine is any epicurean’s delight. Here are a few Moroccan lamb recipes that are easy to cook at home.

Barbecued Lamb
500 grams of lamb leg
1 medium sized onion, finely sliced
2 cloves of garlic (finely crushed)
4 tablespoons of chopped parsley
2 tablespoons of lemon juice
½ teaspoon of ground cumin
4 tablespoons of coriander
½ teaspoon of saffron
½ cup of olive oil
½ teaspoon of Harissa (you might not get this Moroccan spice in your neighborhood, in such a case, in a blender blend fiery red chilies, garlic and olive oil to make a thick paste)

Method of Cooking

In bowl put the onion. Add garlic, parsley, coriander, cumin, saffron, olive oil and Harissa. Blend the ingredients properly and leave it for about an hour. This mixture is known as Chermoula.

Cut the meat from the leg, starting from the thicker portion. Scrape as much meat as possible from the bone. Separate the bone from the meat. Open the meat carefully and lay it flat on a tray. Now cover the meat with Chermoula mixture on both the sides. Marinate it for at least two hours. Now barbecue the lamb for about 45 minutes. Frequently turn over the meat, so that it is evenly barbecued. Now remove the meat from the fire, cut it into thick slices, and serve hot.



1-pound lamb
1 pound okra
16 oz canned crushed tomatoes
4 oz canned tomato puree
1 medium sized onion, finely chopped
2 cloves of garlic, finely crushed
1 teaspoon coriander
½ teaspoon cumin
1/8 teaspoon of allspice
2 tablespoons of olive oil
8 cups of water
salt and pepper to taste

Method of Preparation

In a pan, pour olive oil. Add the meat and fry it well. Add onions and garlic. Stir the ingredients, until the meat becomes brown. Now add crushed tomatoes to the pan and stir it well. Add coriander, cumin, allspice, salt, pepper and stir for a few minutes. Add tomato puree and water and stir well. Now put the okra and bring the stew to boil. Now reduce the heat and let the stew simmer for about 2 hours, until the meat become tender. To thicken the stew, add cornstarch or flour. Your Bamia is now ready.

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