Moroccan Lamb Stew with Beans

1. Schritt: Fleisch zubereiten und marinieren

1. Wash the lamb well, pat dry and remove the white fat residue with a sharp knife. Cut the meat into medium-sized goulash-sized cubes. Peel and chop a medium-sized onion. Put both in a bowl. Add 4-5 pieces of the pickled garlic (hot, in a glass) chopped and mix everything well. Add 3 tablespoons of olive oil, 2 tablespoons of herb vinegar and 1 tablespoon of lemon juice. Season with cardamom, cumin, cloves, cinnamon, chilli and thyme; NO SALT! Cover the bowl with the marinated meat and place it in the refrigerator for approx. 20 minutes (it can be longer …). The acid is absorbed into the meat during marinating and makes it a little crumbly, after which it is tender as butter at the end. It is a matter of opinion and a question of budget whether you take off the shoulder piece or from the hip. I prefer the higher quality meat from the hip, but it can also be a gigot that is not very streaky (fat).

2. Schritt: Gemüse zubereiten

1. Heat 2 tablespoons of olive oil in a cassar roll, add the beans and sauté while stirring constantly (optionally use fresh, green beans, prepared beforehand, which extends the preparation time by a few minutes, or use frozen ones). Add 3-4 pieces of chopped garlic and stir in the chopped tomatoes (from the can). Season with Ras-el-Hanout, the spice mixture from Morocco, or alternatively and optionally Mediterranean (rosemary, thyme, oregano), if you don’t have this spice at hand … or use the same spices as for meat …. After After a cooking time of around 10-12 minutes, empty the vegetables into a prepared saucepan and keep them warm (cover).

3. Schritt: Der Lammeintopf

1. Sear the marinated meat on all sides in the cassa roll (approx. 4 min.), Add the vegetables again, reduce the heat significantly (level 2, or approx. 12%), add a little water so that the dish is barely covered and then approx Cook covered for 20-30 minutes at a low temperature. Then again for about 7 minutes with the stove turned off, leave the pot on the conventional stove and let the liquid boil down a little. DO NOT use flour, sauce binders or flavor enhancers, as I discovered by chance in other, similar recipes … The latter is TABOO for me anyway! When serving, you can optionally add a pinch of salt … Bon appetit!
2. If you want this standard dish a little fruity, you have to be patient until the photos of the lamb tajine are ready and I put the recipe online here. A refined chicken tajine (turkey breast) is also in my “pipeline”, suitable for autumn … Optionally, couscous or a couple of boiled potatoes go with it ……; and those for whom it is not racially enough will grab the “harissa” paste while serving (like the Arabs) and bring some “fire” (attention, only tiny amounts ..!) into the dish.