Moroccan Lamb Leg

Ingredients

• 1.2 kg lamb leg (deboned)
• Pepper (freshly ground)
• 2 tsp ginger (ground)
• 2 tsp turmeric (ground)
• Salt
• 125 g Couscous
• 125 ml meat broth
• 50 g ground almonds (peeled)
• 2 tbsp butter
• 1 tsp cinnamon powder
• 2 onions
• 2 tbsp sunflower oil
• 1 tsp sugar
• 1 cinnamon stick
• 2 sprigs parsley
• 1 handful coriander leaves
• 150 g dates (pitted)
• 1 tsp orange blossom water

Instructions

1. 1.

   Rinse the lamb, pat dry and lay it out on a work surface (cut if necessary). Mix 1 tsp pepper with 1 tsp ginger, 1 tsp turmeric, ½ tsp salt and 2 tbsp water and rub this mixture onto the meat. Place on a plate or bowl, cover and refrigerate.

2. 2.

   Meanwhile, pour hot broth over the couscous in a bowl and let it sit for about 10 minutes. Then mix the almonds with 1 tbsp butter and cinnamon. Spread the lamb on the work surface and distribute the couscous over it. Press down and roll tightly. Tie with kitchen twine.

3. 3.

   Peel and finely dice the onions. In a tajine or stew pot, sauté them in oil until translucent. Add the remaining turmeric, ginger, ½ tsp sugar and cinnamon stick, cook briefly, season with salt and pepper, then deglaze with about 100 ml water. Wash the parsley and coriander, shake dry, tie into a bouquet and place it in the pot. Put the lamb on top, cover and simmer gently for about 2.5 hours. Turn the meat occasionally and add water as needed.

4. 4.

   Just before cooking is finished, heat the dates in a small pan with the remaining butter and stir in the remaining sugar and orange blossom water.

5. 5.

   Remove the kitchen twine from the lamb and serve it arranged on a platter with the dates.