Morocco x Mexico
Ras el hanout lamb barbacoa bowl
Two slow cooking traditions agree on one thing: lamb needs time.
240 minTime
48 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original866kcalsame
48 gproteinsame
9 gfibresame
240minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Cover the ancho and guajillo with boiling water and soak 15 minutes off the heat.
- 2Blend the drained chillies with the chipotle, garlic, orange juice, vinegar, ras el hanout and salt to a smooth paste.
- 3Brown the lamb in the oil in a heavy ovenproof pot on high heat in 3 batches, 5 minutes each.
- 4Add the onion, chilli paste, bay leaves and 300 ml water. Cover tightly and braise in the oven at 160°C for 3 hours.
- 5Shred the lamb in the pot with two forks. Simmer uncovered on medium heat for 10 minutes.
- 6Pour 330 ml boiling water with a pinch of salt over the couscous, cover and leave 5 minutes off the heat. Fluff with a fork and stir in the chickpeas.
- 7Chop the preserved lemon rind finely and mix with the tomato, coriander and mint. Build bowls of couscous, lamb, salsa and a spoon of hung curd.
Serve it like this
Spoon couscous into one side of a wide bowl, pile the lamb high beside it, add a spoon of hung curd and scatter the salsa over the meat. Mint leaf on top.
