Golden Moroccan Saffron Lamb with Caramelized Onions
A luxurious blend of spices and tender lamb
Dive into a world of exotic flavors with this aromatic and hearty Moroccan lamb dish, enhanced by the golden touch of saffron and the sweetness of caramelized onions.
- 3 h 30 min
- 6
- Intermediate
Ingredients
For the Lamb Marinade
For the Caramelized Onions
For the Sauce
Preparation
Marinating the Lamb
Prepare Marinade
In a large bowl, combine cumin, coriander, cinnamon, saffron water, salt, pepper, garlic, and olive oil.
Coat the Lamb
Add lamb cubes to the marinade, ensuring all pieces are well coated.
Marinate
Cover and refrigerate for at least 2 hours, preferably overnight.
Preparing the Caramelized Onions
Heat Fat
Heat olive oil and butter in a large pan over medium heat.
Use a large skillet to allow even cooking and caramelization of the onions.
Cook Onions
Add the sliced onions and cook slowly until they become soft and golden brown, about 25-30 minutes.
Do not rush caramelizing the onions; patience is key for maximum sweetness.
Add Honey
Stir in honey and cook for an additional 5 minutes.
Cooking Process
Brown the Lamb
In a heavy pot, brown the marinated lamb on all sides over medium-high heat.
Make the Sauce
Add beef broth, chopped tomatoes, raisins, paprika, and turmeric to the pot. Stir to combine.
Simmer
Lower the heat and let the lamb simmer, covered, for 2 hours until tender.
Plating & Serving
Golden Moroccan Saffron Lamb with Caramelized Onions
Golden Moroccan Saffron Lamb with Caramelized Onions
Plating & Serving
Serve the saffron lamb on a large platter, surrounded by the caramelized onions. The golden tint of the saffron coupled with the deep caramel of the onions creates a visually stunning presentation.