Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into cubes
- 2 cups pitted prunes
- 2 onions, chopped
- 4 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil
- 4 cups water
- 2 loaves of khobz mbesses (Moroccan bread)
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the lamb and cook until browned on all sides, about 10 minutes.
2. Add the onions and garlic to the pot and cook until softened, about 5 minutes.
3. Add the ginger, cinnamon, cumin, paprika, salt, and black pepper to the pot and stir to combine.
4. Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour.
5. Add the prunes to the pot and continue to simmer for an additional 30 minutes, or until the lamb is tender and the prunes are plump and soft.
6. Preheat the oven to 350°F.
7. Cut the khobz mbesses into thick slices and arrange them in a single layer on a baking sheet.
8. Bake the bread in the preheated oven for 10-15 minutes, or until lightly toasted and crispy.
9. To serve, spoon the lamb and prune mixture over the toasted khobz mbesses.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 570
- Fat: 24g
- Carbohydrates: 48g
- Protein: 40g
- Fiber: 6g
- Sugar: 30g
- Sodium: 550mg
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Prunes can be substituted with dried apricots or raisins.
- Khobz mbesses can be substituted with any type of crusty bread.
Variations:
- Add chopped carrots and potatoes to the pot for a heartier meal.
- Use lamb shanks instead of lamb shoulder for a more flavorful broth.
- Add a pinch of saffron to the pot for a more complex flavor.
Tips and tricks:
- To make the lamb more tender, marinate it in the spice mixture overnight before cooking.
- If the broth is too thin, remove the lid from the pot and simmer the mixture uncovered for an additional 10-15 minutes to thicken it.
- Serve with a side of harissa for added spice.
Storage instructions:
- Store any leftover lamb and prune mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the lamb and prune mixture in a pot over medium heat and stir occasionally until heated through.
Presentation ideas:
- Serve the khobz mbesses on a large platter and spoon the lamb and prune mixture over the top.
- Garnish with fresh parsley or cilantro.
Garnishes:
- Fresh parsley or cilantro
Pairings:
- Serve with a side of couscous or rice.
Suggested side dishes:
- Couscous
- Rice
- Roasted vegetables
Troubleshooting advice:
- If the lamb is tough, simmer it for an additional 30 minutes until tender.
- If the broth is too thick, add more water to thin it out.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Khobz mbesses is a traditional Moroccan bread that is made by baking dough in a clay oven.
Flavor profiles:
- This dish is savory and slightly sweet, with warm spices and tender chunks of lamb.
Serving suggestions:
- Serve this dish as a main course for a Moroccan-inspired dinner party.
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Region: Moroccan