Lamb Mhammer (Wedding Dish From Fez)
 
Ingredients
  • 5 pounds / 2 ½ kilo lamb thigh, cut into individual serving size
  • 2 heads garlic, peeled and minced
  • 1 to 11/2 tablespoons ginger
  • pinch of saffron
  • 2 teaspoons ground coriander
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt (add more at the end, if necessary)
  • 1 tablespoon water, or enough to make a spice paste
  • 6 medium red onions, diced
  • ½ to ¾ cups olive oil
  • 2 or more cups water (enough to almost cover the lamb in the pot)
  • ¼ cup butter, cubed to top lamb
  • ¼ cup butter to add to sauce
  • 1 cup blanched (skinless) whole almonds - see note below
  • olive oil for frying almonds
Instructions
  1. Dice garlic and place in a large bowl. Add ginger, sweet paprika, saffron, coriander, salt and pepper. Add 1 to 2 tablespoons of water and combine to form a paste about as thick as honey.
  2. Add lamb pieces and thoroughly coat. Place the lamb in a pressure cooker or large pot with a tight-fitting lid. Add diced onions, olive oil and just enough water to almost cover the lamb.
  3. If using a pressure cooker, seal the lid and turn the heat to high. When the bobble begins rocking, turn the heat down and simmer the meat about 45 minutes, until tender. If using a regular pot, bring the mixture to a boil, reduce the heat to a steady simmer and cover. Cook several hours until the meat is tender, checking occasionally to ensure there is enough liquid. Add more water, if necessary.
  4. Once the meat is tender, remove the pieces from the liquid and place in a large baking dish. Dot with butter. Place, uncovered, in a 180 C oven for 10 to 15 minutes.
  5. While the lamb is baking, turn the heat up on the remaining liquid. Cook, uncovered, until it thickens.
  6. While the lamb is simmering or when it is baking and the sauce reducing, add about ¼ inch of olive oil to a skillet. Heat to bubbling and add blanched (skinless) almonds. Fry until light golden brown. Remove with a spider or slotted spoon. Drain on a paper towel.
  7. Just before serving, stir some butter into the thickened sauce. Pour the sauce over the lamb and top with the cooked almonds.
  8. NOTE: To skin almonds, place the nuts in a large, heatproof bowl. Cover with boiling water and let sit for several minutes until the skin loosens. Drain. Squeeze each almond to release the nut from the skin.
Recipe by Crawfish and Caramel | Amy Eber at http://crawfishandcaramel.com/lamb-mhammer-wedding-dish-from-fez/