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Moroccan Lamb with Cucumber Yogurt Recipe

Moroccan Lamb with Cucumber Yogurt Recipe

Moroccan braised lamb shank with cucumber yogurt, warm pita and plantain chips recipe comes from The Lazy Goat in Greenville, SC.

Moroccan Lamb with Cucumber Yogurt Recipe

Moroccan Lamb with Cucumber Yogurt Recipe
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Ingredients
  1. 4 each Lamb Hind Shanks, approximately 1 lb. each
  2. 10 each Garlic Cloves, crushed with a mortar and pestel
  3. 1/3 cup Flat-leaf parsley, roughly chopped
  4. 2 tbsp. Fresh Rosemary, minced
  5. 2 tbsp. Fresh Thyme, minced
  6. Moroccan Spice Blend
  7. 1 tbsp. Spanish Paprika
  8. ½ tsp. Cayenne Pepper
  9. ¼ tsp. Nutmeg, freshly grated
  10. 1 tbsp. Yellow Mustard Seeds
  11. 2 tbsp. Whole Fenugreek
  12. ½ tsp. Whole Allspice
  13. 4 each Cardamom Pods
  14. 1 tbsp. Kosher Salt
  15. 2 each Large Yellow Onions, diced
  16. 2 each Carrots, peeled and diced
  17. 6 each Roma Tomatoes, cut into sixths
  18. 1 each Star Anise
  19. 2 each Turkish Bay Leaves
  20. 1 quart Labne, strained greek yogurt
  21. 2 tbsp. Champagne Vinegar
  22. 4 each Confit Garlic Cloves
  23. 1/3 cup Fresh Mint, chiffonade
  24. ½ cup Seedless Cucumbers, petit dice
Instructions
  1. Day One: Place lamb shanks in a large bowl with crushed garlic and herbs; set aside.
  2. Place a small sauté pan over medium heat and toast the allspice and cardamom until fragrant, approximately 2 minutes. Set aside.
  3. Using a mortar and pestel, add paprika, cayenne, nutmeg, mustard seeds, and fenugreek. Blend and crush spices until all mustard seeds are broken.
  4. Add the toasted allspice and cardamom pods to the spice mixture and crush the spices roughly.
  5. Add the spice blend to the lamb shanks, massaging the blend into the lamb. Cover and refrigerate for 12 hours or overnight.
  6. Day Two: Remove the lamb shanks from the refrigerator and allow to sit out for 20 minutes. Add 1 tbsp. kosher salt to the lamb and mix well. There will be a large amount of the spice blend and herb that will not stick to the shanks, but will be used later.
  7. Heat a medium braising pan on high heat. Add 1 tbsp. of pomace olive oil.
  8. Sear lamb shanks on all sides in braising pan until golden brown on all sides. Remove shanks and set aside, many of the spices and garlic will stick to the pan.
  9. While the pan is still hot, add the yellow onions and remaining spice blend that was left from the marinade. Stir frequently, constantly scraping the bottom of the pan.
  10. Allow the onions to become translucent, and add the carrots, stirring constantly for 3 minutes.
  11. Once the carrots start to sweat, add the tomatoes, star anise, bay leaf, and salt. Allow to cook for 5 minutes, stirring occasionally.
  12. Add the two cups of red wine and reduce by two-thirds. Add the warm beef stock and let come to a boil.
  13. Reduce to a simmer and gently add the lamb shanks to the liquid in the braising pan.
  14. Cover and place in oven for 2 hours, checking half way to ensure that there is enough liquid. If too much liquid has evaporated, add beef stock.
  15. Remove braising pan from oven and gently remove the lamb shanks placing on a sheet pan to cool.
  16. Strain the braising liquid into another pot and place over medium heat until reduced by half.
  17. Once the shanks are cool to touch, pull all of the meat off the bone, discarding any fat.
  18. Add the lamb meat to the pot of the liquid and allow to cook for 30 minutes.
  19. Transfer to a serving bowl, and serve with warm pita and cucumber yogurt.
  20. Cucumber Yogurt: Line a small strainer with cheesecloth and set over a medium size bowl.
  21. Allow the yogurt to strain for at least one hour.
  22. Using a hand mixer, blend the yogurt with the vinegar and garlic cloves.
  23. Fold in the mint and cucumber, season with salt and pepper.
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