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Lamb M'Hammer




Source of Recipe


Chefs Rita and Rafih Benjelloun , The Imperial Fez, Atlanta


List of Ingredients




5-6 LB. LAMB SHOULDER WITH BONE CUT INTO 8 INCH SQUARES
2 ONIONS PEELED AND FINELY CHOPPED
1 WHOLE GARLIC
5 TBSP. PAPRIKA
1 TBSP. CUMIN
1 TBSP. BLACK PEPPER
1 CUP VIRGIN OLIVE OIL
5 CUPS OF WATER
SALT TO TASTE
4 BAY LEAVES (optional)
3 CINNAMON STICKS (optional)
MINT LEAVES (granish)
PEELED ALMONDS- FRIED TILL GOLDEN (optional)



Recipe



POUR OLIVE OIL TO HEAT IN A POT ADD ONIONS, LAMB AND GARLIC STIR ALL VERY WELL ADD PAPRIKA, CUMIN, BLACK PEPPER, SALT TO TASTE AND WATER MIX ALL TOGETHER AND LET IT BOIL FOR ABOUT 45 MN.

TAKE OUT OF POT AND PUT IT IN A DIFFERENT PAN ,PUT IT IN OVEN AT 350 DEGREE FOR ABOUT 10 TO 15 MN. LET IT BRAISE AND KEEP POURING SAUCE OVER THE LAMB UNTIL SAUCE IT BECOME THICK.

SERVE IN A PLATTER AND GARNISH WITH MINT LEAVES AND PEELED FRIED ALMONDS.

SERVES 8-10.