Lamb Marrakech

jamesbeard.org

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: Quatre Épices:

¼ cup ground white pepper

1 ½ teaspoons ground ginger

1 ½ teaspoons ground nutmeg

½ teaspoon ground cloves

subheading: Lamb Marrakech:

7 pounds lean lamb, leg or shoulder, cut in 1 ½-inch cubes

1 cup peanut or olive oil

4 large onions, finely chopped

8 cloves garlic, chopped

2 tablespoons salt

2 teaspoons crushed red chili flakes

Pepper to taste

1 teaspoon quatre épices (recipe follows)

2 teaspoons turmeric

10 large ripe tomatoes, peeled, seeded, and chopped

2 cups raisins soaked in sherry

1 ½ cup each toasted almonds and hazelnuts

Chopped parsley

Directions at jamesbeard.org

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