فطور مغربي هماوي 🇲🇦 #المغرب #اكسبلور #رمضان #ترند

Ingredients

• 1 medium (about 2 kg) Lamb Head (cleaned and split in half)
• 500 g Lamb Meat (boneless, cut into 2‑inch cubes)
• 2 large Onion (peeled and finely chopped)
• 4 pieces Garlic Cloves (minced)
• 3 tablespoons Olive Oil (extra‑virgin)
• 2 teaspoons Ground Cumin
• 1 teaspoon Ground Ginger
• 1 teaspoon Ground Turmeric
• 2 teaspoons Paprika (sweet or smoked)
• 1 piece Cinnamon Stick (broken into pieces)
• 2 teaspoons Salt (or to taste)
• 1 teaspoon Black Pepper (freshly ground)
• 1 piece Preserved Lemon (rind only, rinsed and sliced)
• ½ cup Green Olives (pitted)
• ¼ cup Fresh Cilantro (chopped, for garnish)
• 4 cups Water (cold)

Instructions

1. Prepare the Lamb Head

   Rinse the lamb head under cold water, remove any hair, and cut it in half lengthwise. Soak the pieces in a bowl of cold water with a pinch of salt for 15 minutes, then drain and pat dry.

   Time: PT20M

2. Season the Meat

   In a large bowl combine the lamb meat cubes, half of the minced garlic, half of the chopped onion, cumin, ginger, turmeric, paprika, cinnamon, salt, and black pepper. Toss until evenly coated.

   Time: PT10M

3. Sauté Aromatics

   Heat olive oil in the heavy‑bottomed pot over medium heat. Add the remaining onion and garlic, sauté until translucent and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Brown the Lamb

   Add the seasoned lamb meat cubes to the pot. Brown on all sides, stirring occasionally, for about 8 minutes.

   Time: PT8M

   Temperature: Medium‑high heat

5. Add Liquids and Simmer

   Pour in the water, add the sliced preserved lemon rind, and bring to a gentle boil. Reduce heat to low, cover, and let simmer for 1 hour 30 minutes.

   Time: PT1H30M

   Temperature: Low simmer

6. Steam the Lamb Head

   Place the steamer basket inside the pot (above the broth) and arrange the lamb head halves cut‑side down. Cover and steam for 30 minutes until the meat is tender and the bone easily releases.

   Time: PT30M

   Temperature: Medium heat

7. Finish the Stew

   Remove the steamer basket. Stir in the green olives and adjust seasoning with extra salt or pepper if needed. Simmer uncovered for another 5 minutes to meld flavors.

   Time: PT5M

   Temperature: Medium heat

8. Serve

   Transfer the stew and lamb head pieces to a serving bowl. Garnish with chopped fresh cilantro. Serve hot with crusty Moroccan bread or couscous.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

45 g

Carbohydrates

12 g

Fat

38 g

Fiber

2 g