This Moroccan Roast Lamb Leg can is a mouthwatering recipe for a Friday feast. Roast leg or shoulder of lamb which is cooked to such tenderness that you can cut it with a spoon accompanied by rice topped with caramelized onions, saffron and nuts. A pomegranate side salad and yoghurt mixed with mint just lifts the palette to another dimension. Prep the day before and place into the oven first thing for the traditional meal to be ready to serve straight after prayer.
* Leg of lamb or shoulder * 4 tbsp Woolworths Moroccon Spice * 1 cup yoghurt * 5 tsp garlic * 5 tsp ginger
* 4 tsp salt * 2 tsp black pepper * 2 tsp whole cumin * 2 tsp chili flakes * Pinch of saffron * 2 large tomatoes crushed * 2 onions sliced
Wash and clean meat. Marinate the lamb with fresh yoghurt, crushed tomatoes, garlic, ginger, whole cumin, salt, black pepper, saffron and Moroccan Spice.
In a pan braise onions in 1 tbsp olive oil till golden than add on top of marinated meat . Cover with foil and leave to marinate in roasting dish overnight. In the morning place in a preheated oven of 200 degrees and let the Lamb slow roast for 3-4 hours. Make sure there is always a gravy in the roasting dish. Top up with water and if the need may be.
FOR THE RICE
* 2 1⁄2 cups basmati rice
* 1 large onion sliced * 1 tbsp olive oil
* Pinch of saffron * Pinch of sumac powder * 1 tbsp sliced almonds
* 1 tbsp pistachios
* 1 tbsp cup raisins
In a separate frying pan add 1 tbsp olive oil and onions braise till golden than add chopped almonds, pistachios and raisins.
Cook rice as you usually do when you get to the steaming point add the mixture of the onions and nuts on top. Dissolve some saffron in 1/4 cup water and pour over and sprinkle some sumac powder. Put the lid back on and steam until the rice is flavored and cooked.
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