Moroccan cuisine · Soups & Stews

Marqa bel Lift

Lamb pieces slow-braised with turnips in clear saffron broth, rounded off with cilantro and clarified butter.

Ingredients · for 4 servings

• 800 g lamb shoulder (in pieces)
• 2 turnips
• 2 onions
• 3 garlic cloves
• 1/2 tsp saffron threads
• 1 tsp ginger (ground)
• 1 tsp turmeric
• 1/2 bunch cilantro
• 3 tbsp clarified butter
• 1 tbsp olive oil
• Salt, pepper

Instructions

1. Peel the turnips and cut into 3 cm wedges, shave the onions into half rings, grate the garlic and steep the saffron threads in 3 tbsp hot water for 10 min.
2. Heat the clarified butter and olive oil in a heavy pot and brown the lamb pieces for 6–8 min. over high heat all over until golden brown.
3. Add the onions and garlic and sauté for 5 min., then stir in the turmeric, ginger and saffron water and let infuse for 1 min.
4. Pour in 800 ml hot water, season with salt and pepper and braise covered over low heat for 55 min. until the meat is tender.
5. Add the turnip wedges and cook uncovered for another 20–25 min. until they yield to a knife test and the broth has reduced clear and full of flavour.
6. Roughly chop the cilantro, fold in, and serve the braise with plenty of broth in deep bowls with bread.