Moroccan Lamb or Beef Recipe With Almonds and Rice

Name: Moroccan Lamb or Beef Recipe With Almonds and Rice
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6 servings
Cuisine: Moroccan,African
Ingredients: 2 1/4 pounds (1 kilogram) lamb, or beef, cut into 2- or 3-inch pieces; 2 large onions, grated, or very thinly sliced; 3 cloves garlic, pressed or finely chopped; 1 teaspoon ginger, optional; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1/2 teaspoon saffron threads, crumbled; 1/2 teaspoon turmeric; 1 or 2 cinnamon sticks; 1/3 cup butter, or vegetable oil; 2 to 3 cilantro sprigs, tied into a bouquet; 1 cup (100 grams) almonds, blanched and peeled; 1 to 2 tablespoons honey, optional; 1/2 teaspoon cinnamon; 2 cups rice; 4 1/4 cups water, broth, or combination of both; 1 to 2 tablespoons butter; 2 teaspoons salt (reduce or omit if using broth); Freshly ground black pepper, to taste; Ginger, to taste; 3 to 4 threads saffron, optional; 1 teaspoon granulated sugar, optional

A savory Moroccan lamb, onion, and almond dish designed to be served over rice, differing from traditional bread accompaniments.

⭐ 4 (4 reviews) Prep: 20 minCook: 70 minTotal: 90 minYields: 6 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Moroccan African

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Ingredients

2 1/4 pounds (1 kilogram) lamb, or beef, cut into 2- or 3-inch pieces
2 large onions, grated, or very thinly sliced
3 cloves garlic, pressed or finely chopped
1 teaspoon ginger, optional
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon saffron threads, crumbled
1/2 teaspoon turmeric
1 or 2 cinnamon sticks
1/3 cup butter, or vegetable oil
2 to 3 cilantro sprigs, tied into a bouquet
1 cup (100 grams) almonds, blanched and peeled
1 to 2 tablespoons honey, optional
1/2 teaspoon cinnamon
2 cups rice
4 1/4 cups water, broth, or combination of both
1 to 2 tablespoons butter
2 teaspoons salt (reduce or omit if using broth)
Freshly ground black pepper, to taste
Ginger, to taste
3 to 4 threads saffron, optional
1 teaspoon granulated sugar, optional

Instructions

Combine lamb, onions, garlic, spices, and butter in a large pot or pressure cooker. Brown the meat for a few minutes over medium heat, stirring.
Add 2.5 to 3 cups of water, cilantro, and almonds (or set aside almonds for garnish). Bring the mixture to a rapid simmer on high heat.
For pressure cooking: Seal and cook on high until pressure builds. Reduce heat to medium and cook for 50 minutes. Release pressure, check tenderness; if needed, add water and cook for another 10 minutes under pressure.
For pot cooking: Cover and simmer on medium heat for 2 to 2.5 hours until meat is very tender, adding water to prevent scorching.
After cooking meat: Discard cilantro and cinnamon stick. Stir in sugar and ground cinnamon (if using). Reduce the sauce, uncovered, until thick. Taste and adjust seasoning.
To prepare rice: Bring 4.25 cups of water or broth to a boil. Add salt, butter, sugar, and rice. Stir, cover, reduce heat to low, and cook undisturbed for 25 minutes until tender and liquid is absorbed. Keep covered until serving.
To serve: Fluff rice and mound it on a platter. Form a well in the center for the meat. Spoon remaining almonds and sauce over the meat and rice. Serve immediately.

Nutritional Info (per serving)

Calories: 773 kcal

Carbohydrate: 26 g

Cholesterol: 177 mg

Fiber: 4 g

Protein: 48 g

Saturated Fat: 19 g

Sodium: 740 mg

Sugar: 3 g

Fat: 53 g

Unsaturated Fat: 0 g