Servings: 6 to 8
This traditional dish is served as the centerpiece of every festive and celebratory meal in North African communities around the world, from weddings to funerals, for the feast of the Muslim Ramadan, or for the main course of the Jewish Shabbat meal. In my home, I often prepare this warming dish for hearty and healthful family dinners.
My lamb leg was closer to 4lbs so I doubled the spices to 2 tsp. each and used a 28oz can crushed tomatoes. I would definitely serve with harissa, I made my own and the roasted pepper flavor was a nice addition to the final dish. Overall it was delicious and something different.
Wow!!! Definitely a repeat. Ordered the Ras El Hanout from Amazon, as I couldn't find it locally. First time cooking lamb also. I cooked in a large Dutch Oven following the recipe. Only change was a little more broth (maybe more like 3 cups). Things I noticed that I think will help others: be sure to bring it down to a simmer before closing the lid. The meat will braise for 45 minutes, you don't want to keep opening the lid and/or add liquid. And the vegetables towards the end may look as though they will not cook but trust the author's timing, they will turn out perfect!!
Very nice, my mouth watering!
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