Berber Chili
Jan 06, 2004 by Robb Walsh
A traditional Moroccan stew with lamb. The meat is rubbed with spices: paprika, turmeric, cumin, powdered ginger and cooked over onions for hours.
Braised Lamb Shanks With Masala Raan
Oct 06, 2003 by Neela Paniz
Pungent Indian spices make up this masala. Cumin, coriander, saffron, turmeric and garam masala dissolve into a rich sauce for tender, braised lamb shanks.
Individual Meat Pies with Cointreau Marmalade
Apr 16, 2003 by Francine Segan
These meat pies, are true minced meat pies, filled with ground meat–lamb or beef–and dried plums, currants, spices, and a Cointreau marmalade on top.
Tagine of Lamb with Prunes, Almonds and LaKama Spices
Feb 06, 2003 by Paula Wolfert
Perfumed with LaKama spices and studded with almonds and prunes, this rich tagine is a little taste of Morocco in your dining room.
Lamb Curry with Pear Chutney, Brown Rice, and Okra
May 06, 2001 by Jacques Pepin
Jacques Pepin makes lamb curry by cutting the meat into small pieces and grinding whole spices into curry powder for maximum flavor. Serve with brown rice.
Meatball-Tomato-and-Egg Tagine
May 05, 1995 by Paula Wolfert
Moroccan comfort food. Lamb meatballs are served in a rich cinnamon-flavored tomato sauce in which eggs are poached in the final few minutes of cooking.
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