Hot Morrocan Curried Lamb
| Yield: | 1 Servings |
| Categories: |
| 1 | Leg or shoulder of lamb, boned and cut into 1" cubes, about 5 pounds | |
| 1/2 | c | Raisins |
| 1 | c | Red wine |
| 1/2 | c | Sliced blanched almonds |
| 3/4 | c | Lemon juice |
| 2 | tb | Crushed garlic |
| 1 | ts | Coarse salt |
| 1/4 | c | Olive oil |
| 2 | c | Cooked, drained chick peas |
| 1 | c | Chopped onions |
| 2 | c | Chopped carrots |
| HOT MORROCAN CURRY MIXTURE | ||
| 1/4 | ts | Saffron threads |
| 1 1/2 | tb | Ground cumin |
| 1 | tb | Cinnamon |
| 2 | ts | Thyme |
| 1 | ts | Ground cardamom |
| 2 | tb | Ground bird peppers (substitute Thai, pequin, tepin or cayenne) |
| 2 | tb | Turmeric |
| 1 | tb | Coarsely ground black pepper |
| GARNISH | ||
| Black olives | ||
| Chopped parsley | ||
| Lemon zest |
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