Moroccan Lamb with Prunes

 

Moroccan Lamb with Prunes: A Culinary Delight

Moroccan cuisine is renowned for its rich flavors, aromatic spices, and intricate preparations. Among its many traditional dishes, Lamb with Prunes holds a special place. This dish, also known as "Mechoui bil Barkouk," is a perfect harmony of savory and sweet flavors, a hallmark of Moroccan gastronomy.

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Ingredients:

To make Moroccan Lamb with Prunes, you will need the following ingredients:

• For the Lamb Stew:

  • 1.5 kg (3.3 lbs) lamb shoulder or leg, cut into large pieces
  • 2 large onions, finely chopped
  • 4 cloves of garlic, minced
  • 3 tbsp olive oil
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp turmeric powder
  • 1/2 tsp black pepper
  • 1 tsp salt (adjust to taste)
  • A small pinch of saffron threads, soaked in 2 tbsp warm water
  • 4 cups water or as needed
  • A handful of chopped fresh cilantro and parsley

• For the Prune Sauce:

  • 300g (10 oz) dried prunes
  • 2 tbsp honey
  • 1 tsp ground cinnamon
  • 1 tbsp sesame seeds (toasted, for garnish)
  • A handful of blanched almonds (optional, for garnish)

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Preparation Steps:

1. Prepare the Lamb Stew:

   • In a large heavy pot, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing until soft and fragrant.
   • Add the lamb pieces and brown them on all sides.
   • Mix in the ginger, turmeric, black pepper, and salt. Stir to coat the lamb evenly with the spices.
   • Add the saffron water, fresh herbs, and enough water to cover the meat. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours until the lamb becomes tender.

2. Prepare the Prune Sauce:

   • While the lamb is cooking, place the prunes in a small saucepan with enough water to cover them. Add the honey and ground cinnamon.
   • Simmer the mixture over low heat for about 15 minutes, or until the prunes are soft and coated in a glossy syrup.

3. Assemble the Dish:

   • Once the lamb is tender, transfer it to a serving dish. Spoon the prune sauce over the lamb, ensuring it is well coated.
   • Garnish with toasted sesame seeds and blanched almonds for a delightful crunch.