This Moroccan Lamb with Rice, Prunes, and Eggs is a dish fit for celebrations and gatherings, offering a beautiful combination of sweet and savory flavors. The slow-cooked lamb becomes incredibly tender, and the pairing of prunes, boiled eggs, and fragrant rice creates a perfect harmony that’s both rich and comforting. This recipe is a traditional Moroccan favorite, ideal for impressing guests or making any meal feel special.
Ingredients:
For the Lamb:
- 1.5 kg lamb shanks or shoulder
- 2 large onions, finely chopped
- 3 cloves of garlic, minced
- 1 tsp of ground ginger
- 1 tsp of ground turmeric
- 1 tsp of paprika
- 1/2 tsp of ground cinnamon
- Salt and pepper to taste
- 1/4 cup of olive oil
- 1/2 cup of prunes
- 2 tbsp of honey
- 2 tbsp of fresh parsley, chopped for garnish
For the Rice:
- 2 cups of basmati rice
- 4 cups of water or broth
- 1/4 tsp of ground turmeric (for color)
- 1 tsp of salt
For the Garnish:
- 4 large eggs, hard-boiled and peeled
- Fresh parsley, chopped
- 2 tbsp of fried almonds (optional)
Instructions:
1. Cooking the Lamb:
- In a large pot or tajine, heat the olive oil over medium heat. Add the chopped onions and minced garlic, and sauté until the onions are soft and golden.
- Add the lamb shanks or shoulder to the pot, searing the meat on all sides until browned. Season with ginger, turmeric, paprika, cinnamon, and a pinch of salt and pepper.
- Pour enough water into the pot to cover the meat halfway. Cover and reduce the heat to low. Allow the lamb to simmer for about 2 to 2.5 hours, or until the meat is tender and falls off the bone. Make sure to check occasionally and add more water if needed.
2. Preparing the Prunes:
- While the lamb is cooking, place the prunes in a small saucepan with a little water and simmer them until soft, about 10 minutes. Add the honey and continue cooking until the prunes are caramelized and syrupy. Set aside.
3. Cooking the Rice:
- In a separate pot, bring the water or broth to a boil. Add the basmati rice, turmeric, and salt. Stir once, cover, and reduce the heat to low. Cook for about 15 minutes, or until the rice is tender and all the liquid is absorbed. Fluff the rice with a fork before serving.
4. Assembling the Dish:
- Once the lamb is fully cooked, transfer it to a large serving platter, placing the lamb pieces on top of the rice.
- Arrange the boiled eggs and caramelized prunes around the lamb and rice for a visually stunning presentation. Garnish with fresh parsley and, if desired, sprinkle fried almonds on top for added crunch.
Serving Suggestions:
- This dish pairs beautifully with a fresh Moroccan salad or bread (khobz) for soaking up the flavorful sauce.
- You can serve the lamb with an extra side of prunes and honey for guests who enjoy the sweetness.
Nutritional Value (Per Serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 650 kcal |
| Protein | 45g |
| Fat | 28g |
| Carbohydrates | 60g |
| Fiber | 5g |
| Vitamin A | 8% |
| Iron | 20% |
Why This Moroccan Lamb Dish is Special
The combination of sweet and savory flavors in this dish makes it a true Moroccan classic. The slow-cooked lamb absorbs the aromatic spices, while the rice provides a flavorful, fluffy base. The addition of prunes and honey creates a subtle sweetness that balances the richness of the lamb, and the hard-boiled eggs add a touch of simplicity and elegance. This dish is ideal for festive occasions, bringing everyone together around a beautifully presented platter.
The Magic of Moroccan Cuisine
Moroccan cuisine is known for its rich spices, bold flavors, and the ability to combine sweet and savory elements in a harmonious way. This lamb dish is a perfect example of how Moroccan cooks use simple ingredients to create complex flavors. The slow cooking method allows the lamb to become tender and infused with the warmth of ginger, cinnamon, and turmeric, while the prunes add a sweet contrast that elevates the dish to something truly special.
Tips for Perfecting the Dish:
- Slow and steady: Lamb should be cooked on low heat for a long time to ensure it becomes tender and absorbs all the flavors.
- Balance the sweetness: If you prefer a more savory dish, you can reduce the amount of honey or omit it entirely, focusing on the natural sweetness of the prunes.
- Eggs for garnish: Hard-boiled eggs not only add visual appeal but also provide a neutral taste that balances the richness of the lamb.
Conclusion: A Dish that Brings People Together
This Moroccan Lamb with Rice, Prunes, and Eggs is more than just a meal—it’s a culinary experience that brings people together around the table. Whether you’re preparing it for a family celebration or a special dinner with friends, this dish will impress and satisfy with its blend of flavors, textures, and traditions. Serve it with pride, knowing you’re sharing a piece of Moroccan culture with your guests.
😋😋👌
Super recipes