Moroccan Lamb Stew

Moroccan Lamb Stew

Ready in 4 hours
2 review(s) averaging 4.5. 50% would make again

Top-ranked recipe named "Moroccan Lamb Stew"

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A dish truly fit for a Moghul Emperor. As served at the Taj Palace, Delhi, India.


Ingredients

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2 1/5 pounds Lamb Shanks; 6 -8 shanks
12 ounces Tomato puree
8 ounces Red pepper puree
2 teaspoons Fennel seed; toasted and crushed
2 medium Onions; white or yellow
2 ounces garlic; 4-6 cloves - crushed
17 ounces Lamb Stock
1/2 teaspoon kosher salt; to taste
1/2 teaspoon Black pepper; to taste
3 cups Cous Cous; cooked
8 small Cherry tomatoes

Original recipe makes 8

Servings  

Preparation

You can make red pepper puree by flame roasting the peppers, seeding them and running it through the blender with a bit of water. In India it's available in packages which are quite convenient.

Brown then simmer lamb bones and trimmings in water with a few vegetables to make lamb stock. Or look for it on the specialty shelves at your market. If a total pinch you could use beef stock but it will not be at all "authentic" as beef is not common in that part of the world.

Mix together the tomato and red pepper puree, fennel, salt, pepper, garlic, and stock. Place the lamb shanks in this marinade for at least 30 minutes. Overnight in a plastic bag worked well when I did this recipe.

Preheat oven to 325F (160C)

Roast the lamb - in the marinade- for 1 hour-40 minutes until the meat is very tender.

Carefully remove the lamb and strain the liquid into a saucepan. Cook until it thickens to a sauce consistancy (about 15 minutes).

Place a ring of couscous on each plate. Stand a lamb shank in the center and pur the sauce over the meat. Garnish with halved cherry tomatoes and a bit of parsley.

Adapted from recipe by Chef Dharamivir Singh, Taj Palace Hotel, New Delhi.

Each (1 shank, 500 gram) serving contains an estimated:

Cals: 615, FatCals: 190, TotFat: 21g

SatFat: 9g, PolyFat: 2, MonoFat: 9g

Chol: 128mg, Na: 468mg, K: 872

TotCarbs: 59g, Fiber 5g, Sugars: 5g

NetCarbs: 54g, Protein: 45g

Notes

I would like to thank the Chefs of the Taj Palace for freely sharing their knowledge and recipes with me during a recent visit. It was a wonderful experience. Those Emperor guys really knew how to eat!

Credits

Added on Award Medal
Calories Per Serving: 712 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I would like to thank the Chefs of the Taj Palace for freely sharing their knowledge and recipes with me during a recent visit. It was a wonderful experience. Those Emperor guys really knew how to eat! [I posted this recipe.]
promfh 8 years ago
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