Name: El Lham el Mchermel (Marinated Meat)
Cook time: 3 h
Total time: 3 h
Yield: For ten people.
Cuisine: Morocco
Ingredients: ½ lb olives; 4 ½ lb shoulder and cutlets of mutton; 1 lb 2 oz onions; 3 finely chopped cloves of garlic; ½ pint olive oil; 2 large pinches of ginger; A few crushed cumin seeds; A pinch of sweet red pepper; A small piece of cinnamon stick; A bunch of chopped parsley; The juice of a large lemon; 3 or 4 preserved lemons; A handful of chopped coriander; A large pinch of pepper

Preparation info

For
ten
people.

Difficulty
Medium
Ready in
3 hr

Appears in

Traditional Moroccan Cooking

By Zette Guinaudeau-Franc

Published 1995

About

The meat, heavily seasoned and cut into large pieces, is put to marinade for two to three hours.

Ingredients

4 ½ lb shoulder and cutlets of mutton
1 lb 2 oz

Method

Put garlic, saffron, red pepper, cumin and pepper in a dish and rub the meat well with these spices. Leave to macerate in a taoua for two or three hours, adding the cinnamon stick in a little cold water. Then bring to the boil and add the oil; when the meat comes easily off the bone it is cook