PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Palatino Hot Morrocan Curried Lamb
  Back To Index
    Palatino Hot Morrocan Curried Lamb

  • 1 leg or shoulder of lamb, boned and cut into 1" cubes, about 5 pounds
  • 1/2 cup raisins
  • 1 cup red wine
  • 1/2 cup sliced blanched almonds
  • 3/4 cup lemon juice
  • 2 tbs crushed garlic
  • 1 tsp coarse salt
  • 1/4 cup olive oil
  • 1 cup red wine
  • 2 cups cooked, drained chick peas
  • 1 cup chopped onions
  • 2 cups chopped carrots
  • Hot Morrocan Curry Mixture:

  • 1/4 tsp saffron threads
  • 1 1/2 tbs ground cumin
  • 1 tbs cinnamon
  • 2 tsp thyme
  • 1 tsp ground cardamom
  • 2 tbs ground bird peppers (substitute Thai, pequin, tepin or cayenne)
  • 2 tbs turmeric
  • 1 tbs coarsely ground black pepper
  • Garnish:

  • Black olives
  • Chopped parsley
  • Lemon zest
  • Marinate raisins in red wine until plump - about two hours. Place lamb chunks and garlic in a large bowl, and combine with lemon juice and salt. Allow to marinate in refrigerator for about 2 - 3 hours. At this time combine curry spices, chop carrots and onions, and cook chick peas. Cooking the chick peas until tender may take several hours. In a large cast iron skillet or Dutch oven, heat olive oil until fairly hot. Brown the drained lamb, small amounts at a time. Do not crowd the pan. Remove the lamb to another plate when brown, and add onions and carrots to cook. When onion becomes transparent, add curry spice mixture to the pan to cook. Adjust amount of spice to your taste. Stir to keep from sticking. If more moisture is needed, add a small amount of the lemon juice marinade When the color of the spices has darkened, add red wine and raisins, stir a moment, then add lamb. Stir this until the spices well coats the meat and add the chickpeas. If more liquid is needed, add red wine left from the bottle for the raisins. Cover and bring back the heat to bubbling, then place into oven at 250 F for 2 - 3 hours, stirring occasionally. When finished, place curry in large, prewarmed serving dish, garnish with lemon zest, black olives, and parsley. Serve with eggplant, couscous, and /or pita bread.

    From: Steven L. Thomas, sthomas@seidata.com
    Posted By: Steven L. Thomas, Via:Chile Head Mailing List
    Post Date: Thu, 18 Mar 1999

    *BACK TO LAMB*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1997 - 2001
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com