Braised Moroccan Lamb with Fetta and Olives

Imagine a dish that transports you to the bustling markets and serene landscapes of Morocco, where the aroma of spices fills the air and the warmth of the sun kisses your skin. Braised Moroccan Lamb with Fetta and Olives is not just a meal; it’s an experience, a journey through a rich culinary heritage that has been passed down through generations.

As you begin to prepare this dish, you’re greeted with the earthy tones of cumin and coriander, the sweet warmth of cinnamon, and the subtle heat of smoked paprika. These spices are the foundation of Moroccan cuisine, each one carefully selected to complement the tender, succulent lamb that is the star of the show.

The lamb, sourced from the lush pastures where it grazed freely, is cut into generous chunks, each piece promising a mouthful of flavour. As it browns in the olive oil, the lamb releases its juices, mingling with the spices to create a symphony of flavours that dance upon the palate.

Next, the onions and garlic are sautéed until they become translucent, their natural sugars caramelizing to add a depth of sweetness that balances the robust spices. The tomatoes, rich and ripe, are then added to the pot, their acidity cutting through the richness of the lamb and bringing a bright freshness to the dish.

As the lamb simmers gently in the stock, it begins to absorb the flavours around it, becoming more tender with each passing minute. The olives, briny and bold, are added, their saltiness contrasting with the sweetness of the onions and the richness of the lamb.

Finally, the fetta cheese, crumbled over the top, adds a creamy tang that elevates the dish to new heights. Its sharpness cuts through the complexity of the flavours, providing a refreshing note that keeps you coming back for more.

The dish is then garnished with fresh coriander, its vibrant green leaves a visual reminder of the freshness and quality of the ingredients used. As you take your first bite, you’re enveloped in the warmth and comfort that only a dish made with love and care can provide.

Braised Moroccan Lamb with Fetta and Olives is more than just food; it’s a celebration of culture, a testament to the power of spices, and a tribute to the land that inspired it. It’s a dish that tells a story, one of tradition, family, and the simple joy of sharing a meal with those you love.

Ingredients:

• 1 kg lamb shoulder, cut into large chunks
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 400g can chopped tomatoes
• 500 ml chicken or lamb stock
• 1 cup kalamata olives, pitted and sliced
• 200g fetta cheese, crumbled
• Salt and pepper, to taste
• Fresh coriander, chopped (for garnish)

Instructions:

1. Season the lamb with salt and pepper.
2. In a large pot, heat the olive oil over medium-high heat. Brown the lamb pieces on all sides, then remove from the pot and set aside.
3. In the same pot, reduce the heat to medium and sauté the onion and garlic until soft.
4. Add the cumin, coriander, paprika, cinnamon, and ginger, and cook for another minute until fragrant.
5. Return the lamb to the pot and add the chopped tomatoes and stock. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours.
6. Add the olives and continue to simmer for another 30 minutes, or until the lamb is tender.
7. Stir in the crumbled fetta cheese just before serving.
8. Garnish with fresh coriander and serve with couscous or flatbread.