Recipes Moroccoan Roast Lamb Restaurant Marrakesh Morocco – Epcot


4 lamb shanks (14 – 16 ounces each)
1 celery stalk
1 tomato cut into quarters
1 carrot sliced
½ onion sliced
1 zucchini sliced
1 green pepper
1 yam
1 can chickpeas drained
½ head cabbage julienne
½ bunch parsley and ½ bunch cilantro tied together
½ tablespoon tumeric
salt and pepper to taste
½ tablespoon paprika
½ tablespoon cumin
1 pinch saffron
½ tablespoon of ground ginger
1 teaspoon chopped garlic
1 teaspoon olive oil
1/2 stick of butter

Method of Preparation:

Roast at 300 degrees for 30 minutes, or until meat is brown. Brown the onion in half the butter and olive oil and add to lamb. Then add the vegetables (except the carrots, yams, green peppers and zucchini), and then add the spices.

Add 2 cups water and roast until meat is tender. Add the carrot, yam and cook for 10 minutes, then add the green pepper and zucchini and cook until they are tender.

Remove the meat, and reduce the sauce a little. Then strain the sauce and serve over the lamb.