Moroccan Skewered Lamb

Name: Moroccan Skewered Lamb
Yield: Serves 4
Cuisine: Morocco
Ingredients: 4 pound lamb; cayenne pepper and paprika; cayenne pepper and paprika; 2 tablespoons olive oil; 4 pound lamb fat; 1 leek; ½ Spanish onion; 1 tablespoon chopped chervil; 1 level teaspoon salt; 1 level teaspoon each of powdered cumin and ginger, and crushed black pepper; 1 level teaspoon each of powdered cumin and ginger, and crushed black pepper; 1 level teaspoon each of powdered cumin and ginger, and crushed black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

4 pound lamb
4 pound lamb fat
1 leek

Africa
Morocco
Main course
Mediterranean
Gluten-free

Method

Cut lamb and fat into equal-sized cubes about ¾ inch square and place in a large bowl. Pound white part of leek, onion, chervil and salt in a mortar; add to meat and sprinkle with powdered cumin, ginger, crushed black pepper, cayenne and paprika, and oil. Mix well and let meat marinate in this mixture for at least 2 hours. Cook as above.