Braised Lamb with Aromatic Herbs

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

T’dlla

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 (

Africa
Morocco
Marrakech
Main course
Gluten-free
Mediterranean

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