🇲🇦 Moroccan

Lamb Mchermel

Name: Lamb Mchermel
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 400 g Tomato Puree; to taste Salt; 1 large, finely chopped Onion; 4 cloves, minced Garlic; 2 tbsp Olive Oil; 1 tsp Ground Cumin; 500 g, cubed Lamb; 1/2 tsp Ground Cinnamon; 1 tsp Ras el Hanout; 1 Preserved Lemon; 100 g Green Olives

🇲🇦 Moroccan

A soul-warming moroccan curry where lamb simmers in a deeply spiced sauce — comfort food built for sharing with warm flatbread or rice. Ready in 42 minutes including prep.

Prep 12 min Cook 30 min Serves 4 Medium

Ingredients

Tomato Puree400 g
Saltto taste
Onion1 large, finely chopped
Garlic4 cloves, minced
Olive Oil2 tbsp
Ground Cumin1 tsp
Lamb500 g, cubed
Ground Cinnamon1/2 tsp
Ras el Hanout1 tsp
Preserved Lemon1
Green Olives100 g

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the Olive Oil in a heavy-bottomed pot over medium heat until shimmering.
2
Add the onion and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.
3
Stir in the garlic plus the ras el hanout, ground cumin and ground cinnamon; toast for about a minute until the kitchen smells incredible.
4
Add the lamb, turning every piece through the spice base so it's fully coated, and sear lightly.
5
Pour in the tomato puree, bring to a gentle bubble, then cover and simmer until the lamb is tender.
6
Uncover and reduce until the sauce clings to a spoon. Finish with fresh cilantro and a squeeze of lemon.

Chef's tip

A final squeeze of lemon just before serving lifts every other flavour.

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Watch how it's made

Video: Best Lamb Tagine you can eat outside of Morocco | Lamb Shank Tagine | Essence Cuisine · on YouTube