Morrocon Lamb

3 lb lamb, 1 1/2" -chunks
1 pinch saffron
1 teaspoon ground ginger
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 paprika
3 garlic cloves, crushed
1 teaspoon salt
2 tablespoon olive oil
3/4 cup grated onions, rinse, squeezed dry
2/3 cup minced parsley
1/3 cup fresh coriander, minced
1 lb green olives, cracked, pitted
3 tablespoon fresh lemon juice


Trim the lamb of excess fat. With a mortar and pestle or in a blender, make a paste of the saffron, ginger, pepper, cumin, paprika, garlic, salt, and oil.

In a 4- or 5-quart casserole toss the lamb with the spice paste over very low heat for 2 minutes.

Stir in the onions, herbs, and 3 cups of water. Bring the mixture to a boil over high heat, reduce the heat to low, and simmer, covered, for 2 hours, or until the meat is very tender and almost falling off the bones.

Remove the casserole from the heat and let it cool. (The recipe can be prepared in advance to this point- up to 2 days. Cool, cover, and refrigerate.) Skim off all the fat that rises to the surface.

In a medium saucepan, combine the olives with cold water to cover. Bring the water to a boil over high heat and cook for 30 seconds; drain.

About 30 minutes before serving, preheat the oven to 450°F-230°C . With a slotted spoon, remove the lamb from the casserole, cut the meat from the bones, and place the meat in a shallow ovenproof serving dish. Bake on the upper shelf of the oven for 15 to 20 minutes, or until the meat is lightly crisped.

Add the olives to the juices in the casserole. Boil over high heat until the juices are reduced to a thick gravy, about 10 minutes. Stir in lemon juice to taste. Season the juices with salt if necessary. Cover the lamb completely with olives and sauce, and serve with a lively spring salad..

Moroccan Cooking Notes:

The complementary and subtle tastes of the spices can only be achieved through slow cooking. Certain spices in Moroccan cooking must be ground fine, so please don't substitute grated fresh ginger or coarse-ground pepper. It is best to grind the black peppercorns in a spice mill before using.

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