Monday 12 October 2015
Moroccan Butterflied Leg of Lamb
So having succeeded in removing the bone from your leg of lamb, the issue becomes ‘What to do with it?’
Now first off, the meat could just be chopped into cubes and used for a variety of lamb-based dishes – much cheaper (and probably better) than ready-bought meat chunks which will probably cost at least twice as much per kilo.
Or one could take it to Australia, stand by a barbecue, and wait for Christmas.
Or follow these recipes for a glorious, unctuous Moroccan feast.
Now, I am no expert on Moroccan food. I did go there once, touring round the country on a kind of safari in an ex-military desert truck, but so long ago that I can barely recall the occasion, and w-a-y before I had my present fascination with things culinary.
But whether my ‘Feast’ is truly representative of Moroccan cuisine or not, it’s very good, nutritious, enjoyable and wholesome, and oddly enough for a hot country, rather more reminiscent of our wintry ‘comfort’ food than anything summery.
The tagine may be made with any appropriate vegetables – the one pictured above has sweet potatoes rather than ‘normal’ ones and that worked really well.
While I often make a Kashmiri pilao rice, this was the first time I had made this Moroccan variation and it is delicious – I found myself just having it on its own, spoonful after spoonful, hot or cold. I love it!
I cheated on starters, buying hummus and the like from a supermarket but sometime soon I shall tell how to make really lovely Moroccan appetisers, so stick around.