Stewed lamb with onions and potatoes
2 servings
80 minutes
Braised lamb with onions and potatoes is a traditional Moroccan dish rich in the aromas of spices and herbs. Its roots go back centuries when nomadic tribes cooked meat with available ingredients, creating simple yet incredibly tasty combinations. Tender pieces of lamb infused with spices are slowly braised with onions and potatoes to form a thick, rich sauce with Eastern notes of cinnamon, cumin, and ginger. This dish impresses with its soft, warming flavor featuring a slight sweetness from the onions and an earthy hint of cumin. It is perfect for a leisurely family dinner or entertaining guests. It should be served hot, garnished with fresh herbs to highlight the richness of flavors and aromas. In Morocco, such a dish is often accompanied by traditional bread or couscous to savor every drop of its magnificent sauce.
1
Cut the pieces of lamb into large chunks.
- Lamb: 500 g
2
Grate 2 large onions on a coarse grater.
- Red onion: 2 heads
3
Cut 3 peeled medium potatoes into large longitudinal pieces.
- Potato: 3 pieces
4
Clean the cilantro and parsley from the hard roots, and finely chop the stems.
- Chopped cilantro (coriander leaf): 3 tablespoons
5
Place pieces of lamb in a deep pressure cooker, add onion, salt, all spices, herbs, oil, and mix everything thoroughly. Set on medium heat, cover loosely, and simmer, sprinkling with remaining herbs, then cover tightly and cook together until the meat is fully done.
- Lamb: 500 g
- Red onion: 2 heads
- Salt: 1.2 teaspoon
- Ground black pepper: 1.2 teaspoon
- Ground red pepper: pinch
- Ground ginger: 1.2 teaspoon
- Ground cinnamon: 1 teaspoon
- Caraway: 0.5 teaspoon
- Chopped cilantro (coriander leaf): 3 tablespoons
- Sunflower oil: 5 tablespoon
6
Arrange pieces of potato around the edges of a large plate, place the meat in the center, and pour sauce over the dish. Sprinkle with herbs on top.
- Potato: 3 pieces
- Lamb: 500 g
- Chopped cilantro (coriander leaf): 3 tablespoons
