Recipe - Moroccan Cammama (Spiced Lamb With Onions)

3 tablespoon Olive oil
2 One half pound Lamb shoulder; boneless/trim
1 lg Onion; chopped
1 teaspoon Cinnamon, ground
One fourth teaspoon Ginger, ground
One half teaspoon Cumin seeds; toasted/crushed
1 pn Saffron; crumbled
1 teaspoon Red chilies, dried; crushed
2 lg Cloves garlic; minced
One fourth cup Cilantro, fresh; chopped
Salt & pepper to taste
2 Orange peel strips; 3" long
2 tablespoon Honey
3 Lemons
Chicken broth; or water
6 lg Onions, yellow; halved and
cut or sliced up into crescents
Cilantro, fresh; sprigs

Cut the lamb into 1inch pieces. Heat the olive oil in a large casserole
over medium heat. Add the lamb and chopped onion and saute 5 minutes,
stirring frequently. Add the cinnamon, ginger, cumin, saffron, chilies,
garlic, cilantrol, salt, pepper, orange peel, honey, juice of 1 lemon, and
enough chicken broth or water to just cover ingredients. Cover the
casserole and simmer very slowly 2 hours, stirring occasionally.

Add the yellow onions, stir well, cover, and simmer 20 minutes, or until
onions are just tender.

Preheat oven to 425 degrees F.

With a slotted spoon, transfer ingredients to a large bowl. Raise heat to
high and reduce liquid by half. Add juice of the remaining lemons, stirring
well. Return ingredients to casserole, stir until blended, taste for
seasonings, and place in the preheated oven, uncovered. When the top of the
cammama is slightly glazed, serve immediately, garnished with a few sprigs
of cilantro, and accompanied by rice, Date and Onion Sambal, a salad of
minced cucumbers and ripe tomatoes dressed with oil, vinegar, and salt, and
a basket of warm pita bread.

AFTERTHOUGHT: You may substitute boned chicken thighs for the lamb if you
wish.

Source: "Lilies of the Kitchen" by Barbara Batcheller
Posted to MMRecipes Digest V3 #291

Date: Wed, 23 Oct 1996 01:39:32 +0000

From: Linda Place placel@worldnet.att.net