who likes lamb?

I forgot to post this recipe, that I wrote out in December. I think lamb is underrated, I like it cooked rare, or cooked long and slow. This recipe is for long and slow... 

Succulent Lamb braised and browned

Some people don’t like dark meat, and in particular lamb. This puzzles me, and I find myself reverting to the fascist in the kitchen approach, with thoughts of telling people to sit down and eat and just be grateful. Whilst this isn’t often an effective or popular approach, still, sometimes the lack of appreciation for good food and the skills used in preparing it brings out the dictator in me.

It’s worth trying out this recipe, without worrying about rejection from the no-dark-meat lobby, since it’s on record for changing people’s minds. The meat is braised and then browned in the oven, and the meat is so tender it falls off the bone. The spicy paste is infused into the meat, giving a luscious red colour, from the paprika. The last spell in the oven creates a wonderful crust.

I like to use a leg of lamb, chopped in two. Shoulder is also good. The main thing is to use meat on the bone, for more flavour, and to have it in pieces that you can manage easily in the pan.
I like to prepare the meat the day before, or at least for an hour before cooking starts.

Ingredients

4 lb leg of lamb, cut into two or shoulder of lamb cut into four parts
2 cloves garlic
pinch powdered saffron
¼ teaspoon turmeric
½ teaspoon ground ginger
1½ tsp paprika
1 tsp ground cumin
2 cups grated onion (two small onions)
salt to taste
5 sprigs green coriander tied in bunch with thread

Mash the peeled garlic cloves with the spices and butter, to make a paste.
Trim surface fat off the joint.
Rub the butter mixture over the meat and set aside for at least an hour, or overnight in the fridge.
Put the grated onion together with two cups of water into a heavy-based pan large enough to fit the meat, and add the meat.
Bring to the boil, then reduce to simmer and cover. Cook for 1 hour, basting and turning the meat occasionally.
Add the coriander and cook for another hour or until meat is tender and falling away from the bone – add water if needed.
Lift the meat out, put in oven dish and cover.
Let cooking liquid cool and skim the fat off – this can be used to cook and flavour fried potatoes, if you like.
Reduce the fat free cooking liquid to a thick gravy.
Set the oven to heat to hot, 450F/230C/gas mark 8.
Bake the lamb for 30 mins, basting with thickened gravy, to give a brown crust.

Serve with couscous and salad, or steamed potatoes and salad.

Moroccan braised and browned lamb

This slow cooked lamb is wonderfully succulent, tasty and requires almost no chewing. All the flavours are gentle and the aroma is enticing. Several friends who were sure they didn't like lamb enjoyed eating it so much that they now cook it themselves.


The pleasure of this is that it's very simple to prepare, and is still a bit of a show piece. It works with rice, couscous or potatoes.

The meat needs to sit in its marinade for at least two hours, or overnight.

The original recipe comes from a wonderful book, Couscous by Paula Wolfert. 

Moroccan braised and browned lamb (El Lahn Mahammer)

El lahm mahammer is traditionally served either with fried almonds or fried potatoes.

equipment:        small bowl

                        large casserole

preparation:       15 mins work

                        2 hours marinading

cooking:            2 hours braising

                        20 mins baking

Recipe

Ingredients

½ leg of lamb

2 cloves garlic (peeled and crushed)

pinch powdered saffron

100g softened unsalted butter

¼ teaspoon turmeric

½ teaspoon ground ginger

1½ tsps paprika

1 tsp ground cumin

2 cups grated onion (two small onions)

salt to taste

5 sprigs green coriander tied in bunch with thread

½ cup whole blanched almonds

15 mins prep + 2 hours standing

Trim fat off the lamb. Mash the garlic cloves with the spices and blend with the butter to make a paste. Rub well into the pieces of lamb and let stand for a few hours.

2 hours braising

Place the onion, two cups water, and salt in a large casserole, with the meat. Bring to a boil, reduce the heat and cover, simmer for one hour, occasionally turning and basting the lamb. Add the coriander sprigs. Continue cooking the lamb for 30 minutes, adding water if necessary. Preheat the oven to 450o. Cook the lamb another 30 minutes, until the meat is very tender and almost falling off the bone.

10 minutes

heat oven to F450^o/gas mark 8/230C


Transfer the lamb to the ovenproof serving dish, and cover to keep warm. Skim the remaining liquid. Discard the fat - or save it to fry potatoes.

30 minutes

Reduce the liquid left in the casserole to a thick gravy, boiling it vigorously, stirring all the time. Spoon the gravy over lamb and brown in the oven for 20 minutes, basting occasionally.

While the lamb is baking sauté the almonds in oil until golden brown. Drain on paper towels and chop coarsely or leave whole. Sprinkle nuts over the meat just before serving.