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  Added: Apr 11, 2006  •  Visited (602)  •  Print version Print this recipe (65)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Lamb With Lemons And Olives
(El Lahm el M'qali)
What You Need:
  • ½ cup olive oil
  • A pinch of ground ginger
  • ¼ teaspoon pulverized saffron threads or ground saffron
  • teaspoons salt
  • 2 pounds boneless lamb shoulder, trimmed of excess fat and cut into 1-inch cubes
  • 2 cups finely chopped onions
  • ¼ teaspoon finely chopped garlic
  • 6 sprigs fresh coriander (cilantro)
  • 2 salted lemons, separated into quarters, or 2 fresh lemons, cut lengthwise into quarters and seeded
  • 16 small green olives

  • How To Cook:
    1. In a heavy 12-inch saute pan' stir the olive oil, ginger, saffron and salt together. Add the lamb and turn the pieces about to coat them evenly.

    2. Pour in 3 cups of water, then add the onions, garlic, coriander and lemons. The liquid should almost cover the lamb; if necessary, add up to one more cup of water.

    3. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and simmer for about 1 hour, or until the lamb is tender and shows no resistance when pierced with the point of a small knife. With a slotted spoon, transfer the lamb to a plate.

    4. Bring the sauce remaining in the pan to a boil over high heat and cook briskly, uncovered, until it thickens slightly and is reduced to about 3 cups.

    5. Discard the coriander. Return the lamb and the liquid that has accumulated around it to the pan, add the olives and, stirring frequently, simmer for 4 to 5 minutes, until heated through.

    6. Taste for seasoning. Transfer the contents of the skillet to a heated bowl and serve at once.
    Serving Size: 4
     This recipe is also available in:
    Cuisine » Africa » Morocco
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Vegetables » Olives
    Main Ingredient » Fruits » Lemon
    Dish » Main Course


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