A traditional Ramadan Iftar main dish; this recipe makes one of the most ancient Moroccan dishes ever. You can serve this Ramadan Morrocan Lamb with eggs recipe in the mid of Ramadan.
Morrocan lamb with eggs
- From 1 to 2 kg of lamb shoulder cut into chunks
- 6 garlic cloves crushed or crushed with salt
- 1 teaspoon of cinnamon powder
- 1 teaspoon of ginger powder
- 1 teaspoon of black pepper powder or white
- 1 cup of vegetable oil
- 1 teaspoon of Moroccan ghee or salted butter
- 1 Dash of saffron
- 1 kilograms of onions
- 1 1/2 cups of fried almonds
- 4 Boiled eggs i.e. cooked in water and salt, then peeled
- In a saucepan, put the garlic rub + cinnamon + ginger + white pepper + oil + Moroccan ghee + free saffron and mix all, we get what we call shermoula in the Moroccan dialect.
- Take the meat pieces and coat them with the pre-prepared mixture.
- Then in a regular cooking pot or pressure cooker, add in a quantity of oil; then chopped onions and sauté a little while; then add the meat marmalade and the remaining shermoula, then add a little quantity of water to the shermoula for a few minutes
- Leave everything on the heat, flipping it from time to time, until the pieces of meat
- Add in some quantity of water, almost a liter, don't add in too much water
- Cook over medium heat or pressure-cook for about 40 to 45 minutes
- When the meat is cooked; then remove the cuts of meat from the pot
- Let the broth get thicker; then take the dates and cut them with a knife, then remove the kernels from them and fill them with almond dough or fried almonds and any cracked according to taste.
- 20 minutes before serving, put the meat in the hot oven and keep turning it until browning
- Serve hot with the stuffed dates and toasted almonds, as desired or with toppings of your choice
- Enjoy your dish!