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Moroccan Braised Restaurant

This Moroccan Braised Restaurant recipe uses Water, Fresh Orange Juice, Olive Oil, Cinnamon, and Whole Tomatoes With Juices Chopped. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3 1/2 cup
• 1 cup
• 1/2 cup
• 1 1/2 tsp
• 18 oz
• 2 tbsp

Method (preview)

1. 1

   In a saucepan simmer chick-peas in water, cover partially and cook for 1 1/4 hours, or until tender.

2. 2

   Remove from heat and let stand 2 hours.

3. 3

   Put raisins in small bowl add sherry and let macerate 2 hours at room temp.

4. 4

   Combine the orange juice with garlic.

5. 5

   Put lamb cubes in a large bowl and add the juice mixture.

6. 6

   Let marinate covered and chilled, stirring occasionally, 1 1/2 hours.

7. 7

   Remove from fridge and let stand in marinade 30 minutes more.

8. 8

   Do not uncover.

9. 9

   Drain lamb cubes and discard marinade,pat dry.

10. 10

    In an 8-quart oven proof kettle heat oil over moderately high heat until hot. Brown lamb in batches, transferring with tongs to a plate

11. 11

    Add onion and carrots and cook, stirring,until softened.

12. 12

    Add lamb, spices, thyme, almonds,wine,and raisin mixture.

13. 13

    Drain chick-peas and stir into lamb mixture.

14. 14

    Add tomatoes,zest and olives.

15. 15

    Season with salt and pepper to taste.

16. 16

    Place kettle in middle of the oven and let cook, covered, until lamb is very tender about 2 hours..

17. 17

    Serve lamb with couscous. Serves 6