Lamb with caramelized carrots

Name: Lamb with caramelized carrots
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 500 g (1 lb 2 oz) carrots, peeled and sliced lengthways then cut into thin batons; 5–6 tbsp vegetable oil; 250 ml (9 fl oz) water; small bunch of coriander, finely chopped; 5 garlic cloves, peeled; 5 large onions, peeled and roughly chopped; 1 kg (2 lb 2 oz) leg of lamb, cut into large chunks; 2–3 tbsp water; 100 g (3½ oz) blanched almonds, toasted, to garnish; 5–6 tbsp caster sugar; 1 tsp ground white pepper; 2 tsp ground ginger; ½ tsp ground black pepper; 1 tsp saffron threads, rubbed between the palms of the hands; 2–3 tbsp olive oil

T’faya

Preparation info

Serves
4

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

Moist and tender, this superbly flavoured lamb should be almost melt-in-the-mouth once cooked. The caramelized carrots look beautiful and their glistening ribbons add an enigmatic touch to the dish.

Ingredients

Marinade

1 tsp ground white pepper
2 tsp ground ginger
½

Africa
Morocco
Fez
Stew
Gluten-free
North Africa
Mediterranean

Method

To make the marinade, mix the spices and olive oil together, then stir in the water. Cover the lamb pieces and leave to marinate for 10–15 minutes, then cook for 20 minutes in a frying pan over a low-medium heat.
In a large bowl, mix together the onion, garlic and coriander then add to the lamb along with the water. Cover and cook for at least 2 hours over a lo