Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 pounds boneless lamb shoulder, cut into 1-inch cubes
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamom
- 1 teaspoon ground black pepper
- 2 teaspoons salt
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup dates, pitted and chopped
- 2 tablespoons honey
- 2 tablespoons butter
- 1/2 cup almonds, toasted and chopped
- 1/2 cup fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon saffron threads
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 2 sheets phyllo dough
- 2 tablespoons melted butter
Special equipment needed:
- Large skillet
- Large baking dish
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. Heat olive oil in a large skillet over medium heat. Add the lamb cubes and cook until browned, about 5 minutes.
3. Add the cinnamon, cumin, ginger, turmeric, coriander, cardamom, pepper, and salt. Stir to combine.
4. Add the onion and garlic and cook until softened, about 5 minutes.
5. Add the chicken broth, dates, honey, and butter and bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes.
6. Add the almonds, parsley, cilantro, mint, lemon juice, saffron, nutmeg, cloves, and allspice. Stir to combine.
7. Grease a large baking dish with butter.
8. Place one sheet of phyllo dough in the bottom of the dish and brush with melted butter.
9. Place the lamb mixture on top of the phyllo dough and spread evenly.
10. Place the second sheet of phyllo dough on top of the lamb mixture and brush with melted butter.
11. Bake for 30 minutes, or until the phyllo dough is golden brown.
12. Let cool for 10 minutes before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 1 hour
Temperature: 350°F
Serving Size: 6-8
Nutritional Information (per serving):
Calories: 437
Fat: 24g
Carbohydrates: 28g
Protein: 26g
Substitutions for Ingredients:
- Olive oil can be substituted with vegetable oil.
- Lamb shoulder can be substituted with beef or pork.
- Dates can be substituted with raisins or dried apricots.
- Honey can be substituted with maple syrup or agave nectar.
- Almonds can be substituted with walnuts or pecans.
- Parsley can be substituted with fresh basil or oregano.
- Cilantro can be substituted with fresh basil or oregano.
- Mint can be substituted with fresh basil or oregano.
- Saffron can be substituted with turmeric or paprika.
Variations:
- For a vegetarian version, substitute the lamb with mushrooms or tofu.
- For a spicier version, add more ground black pepper or cayenne pepper.
- For a sweeter version, add more honey or dates.
Tips and Tricks:
- Make sure to use fresh herbs for the best flavor.
- Toast the almonds before adding them to the dish for a nuttier flavor.
- If the phyllo dough starts to brown too quickly, cover with foil.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes, or until heated through.
Presentation Ideas:
- Serve with a side of couscous or rice.
- Garnish with fresh herbs and toasted almonds.
Garnishes:
- Toasted almonds
- Fresh herbs
- Lemon wedges
Pairings:
- Couscous
- Rice
- Roasted vegetables
Suggested Side Dishes:
- Roasted vegetables
- Couscous
- Rice
Troubleshooting Advice:
- If the phyllo dough is browning too quickly, cover with foil.
- If the dish is too dry, add a bit more chicken broth.
Food Safety Advice:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F for 10 minutes, or until heated through.
Food History:
Lamb pastilla is a traditional Moroccan dish that is typically served as a starter or appetizer. It is typically made with ground lamb, spices, dates, and nuts, and is wrapped in phyllo dough.
Flavor Profiles:
This dish has a savory flavor from the lamb and spices, with a hint of sweetness from the dates and honey. The nuts and herbs add a nutty and fresh flavor.
Serving Suggestions:
- Serve as an appetizer or starter.
- Serve as a main course with a side of couscous or rice.
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Region: Moroccan