Tuesday, October 23rd, 2012
Eid Recipe: Moroccan Lamb with Prunes
Moroccan Lamb with Prunes / © Maureen
Eid is a time for food, family and celebration. Lamb is a popular dish because of the animal that is sacrificed. Below is a Moroccan dish I learned from my mother-in-law (with some variations). She made this last time I was in Morocco with my family and an animal was sacrificed in celebration of my second daughter’s birth.
Serves 4 to 6
In a small separate pot, heat prunes in enough water to cover the prunes. Boil for about 20 minutes then remove from heat. Add a little of this prune water (about 1/4 cup) to the pot of lamb. Dump the rest out. Now add the 1/2 cup of reserved cooking liquid from the lamb with the honey, sugar and prunes. Simmer on low for 5-10 minutes.
Toast the almonds in a little olive oil over medium heat in a saucepan until golden brown. Set aside.
Once the lamb is ready, lay it out on a serving plate with the sauce (remove the knot of cilantro you cooked with from the sauce). Pour prunes over the top. Sprinkle with almonds to garnish.
The traditional Moroccan way to enjoy this dish is with a loaf of fresh bread. You could also combine this with couscous and a side dish of veggies (but this would definitely not be a Moroccan pairing)!
Notes and Modifications:
Please share with us your favorite Eid recipes in the comments section!
© 2012 – 2013, Stephanie Meade. All rights reserved.
More Great Stuff You'll Love: