Braised Lamb Stuffed with Couscous, Almonds and Raisins

Name: Braised Lamb Stuffed with Couscous, Almonds and Raisins (T’dlla Farci aux Amandes, Semoule et Raisins Secs)
Cuisine: Moroccan
Ingredients: ¼ teaspoon each powdered cinnamon, sweet red pepper and ras el hanout; ¼ teaspoon each powdered cinnamon, sweet red pepper and ras el hanout; 1 teaspoon sugar; sprigs of fresh mint, fresh green coriander or flat-leafed (Italian) parsley; 4 tablespoons butter (or smen); 4 tablespoons butter (or smen); 75 g/3 oz (½ cup) peeled almonds, coarsely chopped; ¼ teaspoon each powdered cinnamon, sweet red pepper and ras el hanout; ½ teaspoon each powdered ginger and saffron; ½ teaspoon each powdered ginger and saffron; 175 g/6 oz (generous 1 cup) uncooked couscous; 75 g/3 oz (½ cup) seedless raisins; 175 g/6 oz (¾ cup) softened butter (or smen); 3 cloves garlic, peeled and finely chopped; 1 large Spanish onion, peeled and finely chopped; 1 teaspoon salt; 1 forequarter of lamb (shoulder and cutlets), boned; 1 forequarter of lamb (shoulder and cutlets), boned; 175 g/6 oz (¾ cup) softened butter (or smen); 1 forequarter of lamb (shoulder and cutlets), boned; sprigs of fresh mint, fresh green coriander or flat-leafed (Italian) parsley; sprigs of fresh mint, fresh green coriander or flat-leafed (Italian) parsley

T’dlla Farci aux Amandes, Semoule et Raisins Secs

Preparation info

Difficulty
Complex

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

This is a grander version of the t’dlla recipe above.

Ingredients

1 forequarter of lamb (shoulder and cutlets), boned
175 g/6 oz (¾</

Africa
Morocco
Marrakech
Main course
Mediterranean

Method

To make the stuffing, wash the couscous as described (stage one, steps 1, 2 and 3), then combine with the raisins and steam over simmering water for 30 minutes.
Rub in butter, or smen, and add all the remaining stuffing ingredients. Mix well.
To prepare the lamb, rub it with a third of the softened butt