Name: Braised Lamb with Aromatic Herbs (T’dlla)
Cuisine: Moroccan
Ingredients: 1 shoulder of lamb, or forequarter (shoulder and cutlets); ⅛ teaspoon hot red pepper; ¼ teaspoon saffron pounded with 1 teaspoon salt; freshly ground black pepper; ½ teaspoon powdered cumin; ¼ teaspoon each powdered cinnamon and ginger; 4–6 tablespoons olive oil; 2 cloves garlic, peeled and finely chopped; 1 large Spanish onion, peeled and finely chopped; 175 g/6 oz (¾ cup) softened butter

Preparation info

Difficulty
Complex

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

One of the great dishes of the Aid el Kebir, it is simmered in a casserole over charcoal, with additional charcoal piled on top of the lid. If you are used to cooking in this manner, or would like to experiment, this is the traditional way. Otherwise, it works well when cooked in a moderate oven as here.

Ingredients

1 shoulder of lamb, or forequarter (shoulder and cutlets)
175 g/6 oz (

Method

Rub lamb with half the softened butter and season generously with black pepper.
To make spice mix, combine onion and garlic in a small bowl with the spices, then add olive oil and 4–6 tablespoons water. Mix well.
Pat half this aromatic mixture gently over