Bachelor’s Stew Marrakech with Lamb (Tangia Mrakchiya)

Name: Bachelor’s Stew Marrakech with Lamb (Tangia Mrakchiya)
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters all purpose flour; 1 teaspoon chopped whole cardamom pods; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 2 Tbsps ground ginger; 2 Tbsps coarsely ground black pepper; 2 teaspoons ground tumeric; 907 grams boneless lamb leg or shoulder, cut into 1 ½ cubes; 2 teaspoons grated nutmeg; 2 teaspoons paprika; 946 milliliters lamb, chicken, beef or vegetable stock

Bachelor’s Stew Marrakech with Lamb (Tangia Mrakchiya) might be just the main course you are searching for. One portion of this dish contains about 21g of protein, 5g of fat, and a total of 170 calories. This recipe serves 6. This recipe covers 16% of your daily requirements of vitamins and minerals. It is perfect for Autumn. From preparation to the plate, this recipe takes about 4 hours. Head to the store and pick up ground ginger, coarsely ground pepper, lamb leg, and a few other things to make it today. To use up the cardamom pods you could follow this main course with the Pear Cardamom Clafoutis as a dessert. It is a good option if you're following a dairy free diet.

Instructions

Preheat oven to 350 degrees F. In a large sized bowl, combine

Equipment you will use

Bowl

Oven

Ginger, pepper, parika, tumeric, nutmeg, cinnamon, cumin, cardamom, flour, garlic, salt and canola oil.

Ingredients you will need

Canola Oil

Cardamom

Cinnamon

Turmeric

Garlic

Ginger

Nutmeg

Pepper

Cumin

All Purpose Flour

Salt

Mix this mixture well until it forms a moist mixture with the consistency of wet sand.

Add the lamb chunks to the bowl mixing everything until the meat is well covered.

Ingredients you will need

Lamb

Meat

Equipment you will use

Bowl

Place the onion slivers onto the bottom of a Dutch oven, large tangine, or an enameled baking dish.

Ingredients you will need

Onion

Equipment you will use

Baking Pan

Dutch Oven

Pour the broth into the pot. The onions act as a rack to keep the meat elevated above the liquid for much of the cooking time.Cover the pan with aluminum foil, and then put the lid on creating a very tight seal.

Ingredients you will need

Onion

Broth

Meat

Equipment you will use

Aluminum Foil

Frying Pan

Pot

Bake 2 ½ hours.

Equipment you will use

Oven

Remove the pan from the oven and skim off any noticeable fat.

Equipment you will use

Oven

Frying Pan

Remove the meat and onions to a large serving platter loosely covered to keep warm while you finish the sauce.Move the pot and itâ€™s liquid to the stovetop and bring it to a boil. Lower the heat to a simmer and slowly add the butter a little at a time until it is well emulsified and the sauce thicken slightly. Just enough to coast the back of a spoon.

Ingredients you will need

Butter