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“Let me say 1st that this is most definitely a recipe of the sort that luxury/chain hotels do for their patrons or would be served for a wedding, birth or other significant event. This is NOT Moroccan home cooking which is what I write about. You may serve this on couscous rice or as is; always in a communal platter using flatbread (not pita)or a large soup/dessert spoon; hands do nicely as well to eat it with! In the hotels and/or tourist traps this would be eaten not with bread or the hands as we do at home and in our "locals" restaurants but with a knife, fork and spoon. c.\2005”
26hrs 20mins

Ingredients Nutrition


  1. In a large non-metallic dish, mix the lamb with the garlic, orange juice, 2 tablespoons olive oil, the herbs and spices.
  2. Cover and leave overnight in the refrigerator, stirring occasionally.
  3. Bring to room temperature when ready to cook and place on a medium heat to bring it to the boil.
  4. Once at the boil quickly reduce the heat to simmer and simmer 2 hours; uncovered for final 30 minutes or until the lamb is extremely tender.
  5. Taste for salt as your broth may be salty or not, before adding salt though cooking salt is a bit less "salty." To approximate Moroccan cooking salt use a kosher flaked cooking salt.Do stir quite occasionally and keep the heat low due to the natural sugar content. Cooking time includes 24 hours in the refridgerator.

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