Moroccan cuisine · Meat & Kebab

Lahm Mrakad bel Smen

Lamb marinated in smen and spices, braised for hours until it falls off the bone.

Ingredients · for 4 servings

• 1.2 kg lamb shoulder (bone-in, in large pieces)
• 3 tbsp smen (or clarified butter)
• 4 garlic cloves
• 2 tsp cumin
• 1 tsp ras el hanout
• 1 tsp paprika (sweet)
• 1 pinch saffron threads
• 2 onions
• 1/2 bunch cilantro
• Salt, pepper

Instructions

1. Finely grate the garlic and stir with 2 tbsp smen, cumin, ras el hanout, paprika, salt, and pepper into a paste; rub it over the lamb and refrigerate, covered, for at least 4 hrs, ideally overnight.
2. Remove the meat from the fridge 45 min before cooking, cut the onions into thick rings, and soak the saffron threads in 4 tbsp hot water.
3. Melt the remaining smen in a heavy braising pot, lay the onion rings as a bed, and set the lamb with its marinade on top.
4. Pour in the saffron water and 250 ml hot water, cover with the lid, and braise over very low heat for 2 hrs, basting the meat with the broth every hour.
5. Remove the lid and reduce uncovered for another 15–20 min, until the broth is thick and glossy and the meat pulls off the bone with a fork.
6. Arrange the lamb on a warmed platter, pour the onion broth over it, sprinkle with chopped cilantro, and serve with bread.