- Kitchen Mixer: For blending garbanzos into a mash, ensuring a smooth texture.
- Dutch Oven: Suitable for slow-cooking lamb dishes like Moroccan Lamb, providing excellent heat distribution and retention.
- Slow Cooker: Offers an alternative method to cook the lamb slowly while keeping it tender, which is ideal for this recipe's flavor profile.
- Measuring Cups: Essential for accurately measuring ingredients, a critical step in recipe execution.
- Spoons: Used alongside measuring cups for accurate ingredient measurement.
- Colander: Useful for rinsing garbanzo beans and draining cooked lamb or vegetables if applicable.
- Cutting Board & Knife: For preparing ingredients like onions, garlic, and any additional fresh components of the dish (e.g., herbs).
- Saucepan: Useful for cooking spices, sautéing vegetables or making a sauce that might accompany this Moroccan Lamb dish.
- Skillet: Ideal for searing the lamb and possibly browning any additional elements of the recipe such as onions or garlic if not pre-cooked.
1 1 1/2-pound piece butterflied boneless leg of lamb, trimmed
2 tablespoons olive oil, divided
1/2 cup dry red wine
6 tablespoons fresh orange juice
1 tablespoon grated peeled fresh ginger
2 teaspoons finely grated orange peel
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
4 tablespoons chopped fresh cilantro, divided
2 cups chopped red onions
6 garlic cloves, chopped
2 15 1/2-ounce cans garbanzo beans (chickpeas), rinsed, drained
1 cup low-salt chicken broth
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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