Ingredients
- 3 pounds lamb shoulder cut into 20 pieces
- Olive oil
- 2 tablespoons melted sweet butter
- 11/2 cup diced Vidalia onions
- 5 cloves of garlic chopped
- Freshly ground black pepper
- 1 teaspoon fresh turmeric
- 1 teaspoon freshly ground ginger root
- 1/2 teaspoon cayenne pepper
- 1 1/2 lbs. fresh, ripe tomatoes, peeled and chopped
- 3 tablespoons chopped parsley
- 2 tablespoons fresh green coriander
- 1 cup golden raisins soaked in water
- 1 cup blanched almonds
Directions
Trim any excess fat from the lamb.
Place lamb in an enamel casserole with 2 tablespoons of olive oil, the butter, chopped onion, garlic, some salt, 1 teaspoon freshly ground pepper, and the other spices. Toss the meat in the spices and oil until evenly coated. Add the chopped tomatoes and 1 cup of water.
Bring to a simmer over a medium flame. Reduce the heat and slowly simmer, covered, for 1 hour, turning the meat often in the sauce. Work the bottom of the casserole often with a wooden spoon to keep the sauce from scorching.
After 1 hour add the other herbs and raisins, drained. Continue cooking, covered, another hour or so until the lamb is tender and the sauce is thick.
Transfer the meat and sauce to an oven proof serving dish and place in a 350 degree oven. Bake uncovered until the meat is glazed.
While the lamb bakes, heat just enough olive oil to cover the bottom of a skillet and fry the almonds over a low flame until golden brown. Drain them on newspaper. Sprinkle over the lamb before serving at the table. More fresh black pepper is traditionally ground over the dish at the table.
Serve with the traditional couscous or a wild rice pilaf and barely steamed green beans.
Paula Wolfert, the Moroccan cuisine scholar, says that this dish is the result of influences on a trading town where caravans that crossed the Sahara stopped over bearing the spices and foods of Senegal and Guinea.