moroccan inspired kitchen design
hi i'm joey altman with pottery barn, here with a great recipe, for your next tasting party, showcasing flavors from around the world. this recipe is inspired by the flavors from north africa. it's a moroccan style lamb stew, with apricots, raisins, chick peas, tomatoes, and a really interesting spice blend. so the first thing i want to do is marinate the lamb in my spice rub, i just want to tell you that you want to use whole spices when you can, those have the most flavor, like here i'm using all-spice, and coriander, and cumin seed, and then i have some saffron and other spices and i'm going to use this grinder
to grind them all up together. so now i'm going to place the spices over lamb, and it has some olive oil in there as well to help spread the spices around. you want to marinate this in the refrigerator for at least an hour to allow the spices to permeate the meat as well as absorb some moisture so they don't burn in the pan. so i want to start by adding some olive oil to the pan, get it on medium high heat, and then i'm going to ad my onions. i'm just going to sautå½ these onions, just to get them nice and tender. now i'm going to add my marinated meat,
so after i put the meat in, spread it around, and then i let it sit, and just let it cook on one side and not stir it around too much, i want that meat to get nice and caramelized, get it browned well. okay, that's going to take a few minutes. okay, so this is great, we've got some browning on the meat, some spices starting to caramelize on the pan, and just scrape that off, and now i'm going to add my garlic, i'm going to stir that around. once i can smell the garlic toasting, i'm ready to add everything else. i'm going to start with the chick peas. next, the dried apricots, and now the raisins,
and now i'm going to add the harissa, and finally the tomatoes and water. okay, so now i'm going to season it with some salt, i'm going to let this come up to a simmer, put a lid on it, and then put it in a 325 degree oven for two hours. alright, that is looking awesome. mmm, that smells so good. to serve this braised lamb dish, we're going to use this pottery barn oval platter, and i have a mound of couscous that's scented with some mint in the middle, and now i'm just going to spoon the braised lamb around the couscous, just like that. so now i'm going to garnish the lamb with a yogurt sauce
made with chopped mint, chopped cilantro, minced red onions, and a little sumac. just going to drizzle a little bit around the lamb, like so, and finally, some finely ground pistachios, just sprinkled over the top like this. and voila, there you have my north african inspired braised lamb with chick peas. dried apricots and raisins. i know your friends are going to love it. enjoy.