Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350F degrees. | 2. Sprinkle lamb with salt and black pepper. In a large skillet over medium heat, cook lamb in olive oil until brown on all sides. Transfer to a rectangular baking pan with 2 to 3 inch high sides. Set aside. | 3. In the same skillet over medium heat, add 1 tablespoon olive oil, 3 tablespoons butter, onion, celery, carrots, bell pepper, and garlic. Brown vegetables in olive oil and butter, stirring occasionally. Stir in tomatoes including liquid, turmeric, paprika, cumin, ginger, saffron, salt, one lemon quarter, brown sugar, and water. Bring to a boil. Pour tomato mixture over browned lamb in baking pan. | 4. Wrap pan tightly with aluminum foil. Bake at 350F for 4 hours or until tender. | 5. Remove foil. Add zucchini, parsley, and cilantro and additional water if needed. Increase oven temperature to 400F degrees. Recover with aluminum foil. Bake for 45 minutes longer or until zucchini is tender. | 6. Remove lemon quarter and serve. | 7. OPTIONAL FINAL STEP: The final step that Restaurant Marrakesh performs before serving is removing the lamb and zucchini from the pan. Then, transfer leftover sauce and vegetables back to the skillet that was used to brown the lamb. Bring to a boil, and simmer the sauce until reduced a little on the stovetop. Then, strain the sauce, discard the vegetables, and serve sauce over the lamb and zucchini. I do not perform this final step because I like eating the onion, celery, carrot, and red bell pepper which have absorbed the flavorful spices. | 8. Restaurant Marrakesh serves their Roast Lamb Meshoui with a side of Roasted Eggplant Purée, but I like mine over jasmine rice. Note: Restaurant Marrakesh serves two different roast lamb dishes. This is NOT their Couscous with Lamb Shank. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shank	4			1613.8703	0.0	359.0408	9.0667
olive oil				119.34	0.0	0.0	13.5
salt				-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
onion	1		chopped	64.0	14.944	1.76	0.16
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
celery	1	stalk	sliced	10.24	1.9008	0.4416	0.1088
carrot	1		sliced	52.48	12.2624	1.1904	0.3072
red bell pepper	1		chopped	1613.8703	0.0	359.0408	9.0667
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
tomato	1	can	diced drained	62.068999999999996	13.7631	3.2384	0.5397
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
paprika	1	teaspoon	ground	6.486000000000001	1.2418	0.3252	0.2965
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
saffron	1/2	teaspoon		1.085	0.2288	0.04	0.0205
salt				-	-	-	-
lemon	1	quarter	preserved	-	-	-	-
caper	1	tablespoon		1.9780000000000002	0.4205	0.203	0.07400000000000001
brown sugar	1 1/2	1/2		1254.0	323.697	0.396	0.0
water	1 -2	cup		0.0	0.0	0.0	0.0
zucchini	3		quartered cut	6.93	1.0263	0.8943	0.132
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.