Lamb meatballs seasoned with garlic, cilantro, wine, paprika, cumin, and ground coriander are broiled and served alongside a minty yogurt sauce.
A traditional Moroccan stew with lamb. The meat is rubbed with spices: paprika, turmeric, cumin, powdered ginger and cooked over onions for hours.
Pungent Indian spices make up this masala. Cumin, coriander, saffron, turmeric and garam masala dissolve into a rich sauce for tender, braised lamb shanks.
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.
Perfumed with LaKama spices and studded with almonds and prunes, this rich tagine is a little taste of Morocco in your dining room.
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.
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.