Moroccan cuisine · Meat & Kebab

Qlaya bel Lahm

Lamb cubes seared hot in the pan, tossed briefly with onions, bell peppers, and cumin.

Ingredients · for 4 servings

• 700 g lamb shoulder (boneless)
• 2 onions
• 1 red bell pepper
• 1 green bell pepper
• 3 garlic cloves
• 1.5 tsp cumin
• 1 tsp paprika (sweet)
• 1/2 bunch flat-leaf parsley
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the lamb shoulder into 2 cm cubes and pat dry, cut the onions into wedges, slice the bell peppers into wide strips, and shave the garlic into thin slices.
2. Heat the olive oil in a large heavy pan until it just starts to smoke, and sear the meat in a single layer for 4–5 min without stirring, until a brown crust forms.
3. Turn the meat, cook for another 2 min, season with salt and pepper, and remove from the pan onto a plate.
4. Fry the onions, peppers, and garlic in the remaining fat over high heat for 5–6 min, until the edges get dark spots but the vegetables still have bite.
5. Add the cumin and paprika, toast for 30 sec, then return the meat along with its juices to the pan and toss for 2 min.
6. Sprinkle with chopped parsley and serve immediately straight from the pan with warm flatbread.