This is basically a tangine. In India, people would prepare something similar to this and it would sit in a communal baking area, awaiting that moment of enjoyment. Bachelor’s Stew Marrakech with Lamb (Tangia Mrakchiya).
- 2 tablespoon ground ginger
- 2 tablespoon coarsely ground black pepper
- 2 teaspoon paprika
- 2 teaspoon ground tumeric
- 2 teaspoon grated nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon chopped whole cardamom pods
- ¼ cup all purpose flour
- 2 pound boneless lamb leg or shoulder, cut into 1 ½” cubes
- 4 cup lamb, chicken, beef or vegetable stock
Preheat oven to 350 degrees F. In a large sized bowl, combine
Ginger, pepper, parika, tumeric, nutmeg, cinnamon, cumin, cardamom, flour, garlic, salt and canola oil. Mix this mixture well until it forms a moist mixture with the consistency of wet sand.
Add the lamb chunks to the bowl mixing everything until the meat is well covered. Place the onion slivers onto the bottom of a Dutch oven, large tangine, or an enameled baking dish. Pour the broth into the pot. The onions act as a rack to keep the meat elevated above the liquid for much of the cooking time.
Cover the pan with aluminum foil, and then put the lid on creating a very tight seal.
Bake 2 ½ hours. Remove the pan from the oven and skim off any noticeable fat. Remove the meat and onions to a large serving platter loosely covered to keep warm while you finish the sauce.
Move the pot and itâ€™s liquid to the stovetop and bring it to a boil. Lower the heat to a simmer and slowly add the butter a little at a time until it is well emulsified and the sauce thicken slightly. Just enough to coast the back of a spoon.
Pour the sauce over the lamb and serve immediately with couscous.