Slow-cooked lamb shoulder with browned almonds from The Food of Morocco (page 350) by Paula Wolfert

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Notes about this recipe

  • smccandless on July 27, 2020

    Made over 4 days; salted meat ahead. Used 4 lamb shoulder chops along with a small shoulder roast that I butterflied. 6 generous servings. Preferred using chops over roast (alternatively, have a butcher cut the roast into 2 pieces). Fried almonds a day ahead, which was fine. Served with mint salad with beets and polenta with fresh corn added.

  • DKennedy on August 22, 2015

    Yum! This was an expensive meal and a lot of work but worth making again. Made this over the course of 4 days: Made the rub or the first part of this recipe 1st. Fairly easy, just mashed together using mortar and pestle and then smeared onto the shoulder. Put it back in the fridge until later. Next day, filled up the pan 1/2 way with water and put the meat, onions, garlic, and bundle in pan, turning every 30 minutes. Third day, took the meat off the bone and defatted broth. Fourth day, browned up meat in butter, fried nuts, sautéed up some red onions and dates and made a quinoa salad to accompany it (cucumbers, mint, tomatoes, scallions and a lime cumin vinaigrette). Served it with gf pita. Next time serve with yogurt sauce and salt the meat more aggressively.

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