Moroccan Cammama (Spiced Lamb with Onions)
| Yield: | 4 Servings |
| Categories: | Moroccan, Lamb |
| 3 | tb | Olive oil |
| 2 1/2 | lb | Lamb shoulder; boneless/trim |
| 1 | lg | Onion; chopped |
| 1 | ts | Cinnamon, ground |
| 1/4 | ts | Ginger, ground |
| 1/2 | ts | Cumin seeds; toasted/crushed |
| 1 | pn | Saffron; crumbled |
| 1 | ts | Red chilies, dried; crushed |
| 2 | lg | Cloves garlic; minced |
| 1/4 | c | Cilantro, fresh; chopped |
| Salt & pepper to taste | ||
| 2 | Orange peel strips; 3" long | |
| 2 | tb | Honey |
| 3 | Lemons | |
| Chicken broth; or water | ||
| 6 | lg | Onions, yellow; halved and sliced into crescents |
| Cilantro, fresh; sprigs |
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