El Lham el Mqalli

Name: El Lham el Mqalli (Mutton Mqalli)
Cook time: 3 h
Total time: 3 h
Yield: For ten people.
Cuisine: Morocco
Ingredients: 6 preserved lemons cut in quarters; Salt to taste; A bunch of coriander removed before serving; ½ lb olives; 2 crushed cloves of garlic; 2 finely chopped large onions; 4 lb shoulder and cutlets of mutton; A pinch of saffron powdered with salt; A good pinch of powdered ginger; ½ pint olive oil

Mutton Mqalli

Preparation info

For
ten
people.

Difficulty
Medium
Ready in
3 hr

Appears in

Traditional Moroccan Cooking

By Zette Guinaudeau-Franc

Published 1995

About

The principal spices used in this dish are ginger and saffron. It can be garnished, served in the tagine slaoui with lemons and olives. Finely chopped onions bring out the taste of the meat. A touch of garlic and a bunch of coriander add a subtle flavour.

Ingredients

4 lb shoulder and cutlets of mutton
½ pint olive oil

Africa
Morocco
Stew
Gluten-free
Mediterranean

Method

Put oil, ginger, saffron and salt in the taoua, dilute with half a pint of water poured on little by little. Cut the meat in pieces and roll in this mixture. Add sufficient water almost to cover the meat. Put in the onions and coriander. Cook on a quick fire. Take out the meat when it is cooked, let the sauce reduce until it is thick and oily. Put the meat back with the olives and lemons