I made a Moroccan Lamb Stew for the first time. Delicious. - BBQ Central

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Old 03-04-2008, 06:08 PM   #1
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I made a Moroccan Lamb Stew for the first time. Delicious.

I had never made this stuff before. It was the best stew I have ever tasted.. The different stuff gave it this out of this country taste...
Here we have 2 cups chopped onion,1 cup sliced carrots, black pepper, turkish cummin, 1 cup chopped dates, 1 zest of orange and shredded ginger root.

Sauteing the onions

Added the carrots....

Flour up the lamb meat

Brownin the meat


Add meat to Carrots & onions

Add some beef stock


Add the dates,orange zest,garlic,ginger,pepper,cummin, etc

Simmer, then out to the yard and the KAMADO ofr 2 hours @ 350 degrees




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Old 03-04-2008, 10:04 PM   #2
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SS, that's way cool.
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Old 03-04-2008, 10:11 PM   #3
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Dang SS I bet that was good. You got me droooling.
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Old 03-05-2008, 06:26 AM   #4
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looks cool.
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Old 03-05-2008, 07:23 AM   #5
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I thought I might catch a glimpse of a tagine, but I'm sure that dutch oven filled in admirably!

Looks killer!
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Old 03-05-2008, 07:30 AM   #6
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Great lookin stew SS, Again, No cous cous?
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Old 03-05-2008, 10:30 AM   #7
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Quote:
Originally Posted by 007bond-jb
Great lookin stew SS, Again, No cous cous?
+1 -- Great lookin' and I was wondering about cous cous too.

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Old 03-05-2008, 10:43 AM   #8
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Looks like a great meal.
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Old 03-05-2008, 12:55 PM   #9
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Here's the video of the process....

<object type="application/x-shockwave-flash" width="400" height="225" data="http://www.vimeo.com/moogaloop.swf?clip_id=755347&amp;server=www.vimeo. com&amp;fullscreen=1&amp;show_title=1&amp;show_byl ine=1&amp;show_portrait=0&amp;color=01AAEA"> <param name="quality" value="best"> <param name="allowfullscreen" value="true"> <param name="scale" value="showAll"> <param name="movie" value="http://www.vimeo.com/moogaloop.swf?clip_id=755347&amp;server=www.vimeo. com&amp;fullscreen=1&amp;show_title=1&amp;show_byl ine=1&amp;show_portrait=0&amp;color=01AAEA"></object>
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Old 03-05-2008, 12:58 PM   #10
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Re: Here's the video of the process....

Quote:
Originally Posted by surfinsapo
<object type="application/x-shockwave-flash" width="400" height="225" data="http://www.vimeo.com/moogaloop.swf?clip_id=755347&amp;server=www.vimeo. com&amp;fullscreen=1&amp;show_title=1&amp;show_byl ine=1&amp;show_portrait=0&amp;color=01AAEA"> <param name="quality" value="best"> <param name="allowfullscreen" value="true"> <param name="scale" value="showAll"> <param name="movie" value="http://www.vimeo.com/moogaloop.swf?clip_id=755347&amp;server=www.vimeo. com&amp;fullscreen=1&amp;show_title=1&amp;show_byl ine=1&amp;show_portrait=0&amp;color=01AAEA"></object>
SS your post came across blank or did you have nothing to say
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Old 03-05-2008, 01:24 PM   #11
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TH, all I put in the post was the video to the cooking of the "Moroccan Lamb Stew"... I see it.. Can you see any of the videos embedded here on BBQ Central? Try again TH.. Thanks..
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Old 03-05-2008, 01:28 PM   #12
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Quote:
Originally Posted by 007bond-jb
Great lookin stew SS, Again, No cous cous?
No JB.. I didn't even know what that is.. I do now. Thanks ...
Quote:
Couscous or kuskus (pronounced /ˈkuːskuːs/ in the US, /ˈkʊskʊs/ in the UK; Berber Seksu - Arabic: كسكس‎, called maftoul in Jordan, Lebanon and Palestine) is a food from the Maghreb of Berber origin. It consists of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished grains are about 1 mm in diameter before cooking. Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more processed quick-cook couscous is available and is particularly valued for its short preparation time.

The dish is a primary staple throughout the Maghreb;[2] in much of Algeria, Morocco, Tunisia, and Libya it is also known as ṭa`aam طعام, "food".[citation needed] It is also popular in the West African Sahel, in France, Madeira island, in western Sicily's Trapani province, and parts of the Middle East. It is also very popular among Jews of North African descent. It is eaten in many other parts of the world as well.

Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone flavoured or plain, warm or cold, as a dessert or a side dish.
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Old 03-05-2008, 01:41 PM   #13
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Quote:
Originally Posted by surfinsapo
Quote:
Originally Posted by 007bond-jb
Great lookin stew SS, Again, No cous cous?
No JB.. I didn't even know what that is.. I do now. Thanks ...
Quote:
Couscous or kuskus (pronounced /ˈkuːskuːs/ in the US, /ˈkʊskʊs/ in the UK; Berber Seksu - Arabic: كسكس‎, called maftoul in Jordan, Lebanon and Palestine) is a food from the Maghreb of Berber origin. It consists of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished grains are about 1 mm in diameter before cooking. Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more processed quick-cook couscous is available and is particularly valued for its short preparation time.

The dish is a primary staple throughout the Maghreb;[2] in much of Algeria, Morocco, Tunisia, and Libya it is also known as ṭa`aam طعام, "food".[citation needed] It is also popular in the West African Sahel, in France, Madeira island, in western Sicily's Trapani province, and parts of the Middle East. It is also very popular among Jews of North African descent. It is eaten in many other parts of the world as well.

Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone flavoured or plain, warm or cold, as a dessert or a side dish.
It's sort of like a wheat rice (sort of), only finer. We use it a lot as a starchy side dish. The quick-cook type such as Near East brand (stir into boiling water, remove from heat, cover, rest 5 minutes) doesn't hold together as well as the slower kind. I always end up with fugitive grains of it scattered in about a 1-ft radius from my plate.

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Old 03-05-2008, 02:05 PM   #14
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Quote:
Originally Posted by surfinsapo
TH, all I put in the post was the video to the cooking of the "Moroccan Lamb Stew"... I see it.. Can you see any of the videos embedded here on BBQ Central? Try again TH.. Thanks..
Still can't get it. I have logged out and back in and went back and checked other videos and I can get them. This one has not come across for me. Any suggestions?
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Old 03-05-2008, 04:05 PM   #15
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Nice cook SS!!
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Old 03-05-2008, 05:02 PM   #16
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Quote:
Originally Posted by Tannehill Kid
Quote:
Originally Posted by surfinsapo
TH, all I put in the post was the video to the cooking of the "Moroccan Lamb Stew"... I see it.. Can you see any of the videos embedded here on BBQ Central? Try again TH.. Thanks..
Still can't get it. I have logged out and back in and went back and checked other videos and I can get them. This one has not come across for me. Any suggestions?
TH, try this link to the webpage of the video....
http://www.vimeo.com/755347/
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Old 03-05-2008, 07:19 PM   #17
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Re: Here's the video of the process....

Quote:
Originally Posted by surfinsapo
<object type="application/x-shockwave-flash" width="400" height="225" data="http://www.vimeo.com/moogaloop.swf?clip_id=755347&amp;server=www.vimeo. com&amp;fullscreen=1&amp;show_title=1&amp;show_byl ine=1&amp;show_portrait=0&amp;color=01AAEA"> <param name="quality" value="best"> <param name="allowfullscreen" value="true"> <param name="scale" value="showAll"> <param name="movie" value="http://www.vimeo.com/moogaloop.swf?clip_id=755347&amp;server=www.vimeo. com&amp;fullscreen=1&amp;show_title=1&amp;show_byl ine=1&amp;show_portrait=0&amp;color=01AAEA"></object>
Nice video there SS. I was able to get it when I got home. I guess the firewall at work stop it.
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