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

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

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Ingredients

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