Moroccan Lamb

According to the recent  issue of Bon Appetit, lamb is an excellent source of protein (one serving provides 50% of your daily value), vitamin B12 (45% of your daily value), and zinc (30% of your daily value), and the leaner cuts of lamb have only around 72 to 85 milligrams of cholesterol, which is comparable to chicken (!!!). As for taste, innovative farming techniques in the last 20 years allowed farmers to raise more tender lamb year-round, outdoors, cage-free, and without using growth hormones. Its mild flavor makes it as versatile in the kitchen as beef; lamb can be broiled, roasted, grilled, baked, or even ground for meatballs or burgers. I was so happy to see this! I know there was a reason I love lamb so much 🙂 So, here is another lamb recipe…

I found it a long time ago on this blog (Sorry! It’s in Russian. However, this blogger has a wonderful English version of her blog, check it out –Naked Food). I finally cooked this lamb today and it was amazing. What a special and exotic meal! Perfect for a dinner party! I will be making it again and again.  If you love a delicate sweet taste of Moroccan cuisine, you will definitely enjoy this.

Adapted from Cooking Moroccan

Ingredients (for 4-6 servings)

2.5-3 lbs. boneless leg of lamb

1 large onion, peeled and chopped

1 teaspoon fresh minced ginger (or dried ground ginger)

1 teaspoon ground cinnamon

1/3 cup pitted Medjool dates finely chopped

1 cup whole Medjool dates

2-3 tablespoons  sliced almonds

3 tablespoons honey

3 tablespoons lemon juice

At least 1/2 teaspoon freshly ground black pepper

1 1/2 cup water


Vegetable oil

1. Chop the lamb into about 1.5 inch cubes. Heat about 2 tablespoons of vegetable oil in a heavy bottom pot and add onion, stir the onion until slightly browned. Add ginger, cinnamon and black pepper and stir well. Add the lamb pieces and cook on high until brown.

2. Once the lamb is golden brown, add chopped dates, water and salt to taste. Adjust heat to cook at a steady, but gentle simmer, and cover the pot.  Cook for about 1.5-2 hours, turning the meat from time to time,  until it is soft and tender.

3. Add whole dates, honey and lemon juice and cook for another 10 minutes. Serve with rice or couscous and garnish with sliced almonds.


3 thoughts on “Moroccan Lamb

  1. I made this today, it’s incredibly good! fantastic!! i cannot say enough how good it was, and the lamb was so tender (I got the surloin but cooked long enough according to instructions). wonderful dish, thanks so much for this recipe!

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