Moroccanmeat-onlyvia groq
Traditional Moroccan Mechoui
A slow-cooked lamb dish originating from Morocco, traditionally cooked in a pit or oven.
⏱165 min🍽8 servings📊hard
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Ingredients
- ●1 (2 kg) Lamb shoulder
- ●2 tbsp Moroccan spice blend
- ●2 tbsp Olive oilfor rubbing
- ●1 large Onionchopped
- ●3 cloves Garlicminced
- ●1 tsp Salt
- ●1 tsp Black pepper
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Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Rub the lamb shoulder with olive oil, then season with salt and black pepper.
- 3
Heat the Moroccan spice blend in a pan over medium heat, until fragrant.
- 4
Add the chopped onion and cook until softened, about 5 minutes.
- 5
Add the minced garlic and cook for another minute.
- 6
Place the lamb shoulder in a large Dutch oven or oven-safe pot.
- 7
Pour the spice mixture over the lamb, then cover the pot with a lid.
- 8
Transfer the pot to the preheated oven and braise for 2 1/2 hours, or until the lamb is tender.
- 9
Remove the pot from the oven and let it rest for 10 minutes before carving and serving.