Recipe: Lamb Marrakech

Recipes using McCormick Ground Turmeric

• 3 pounds lean lamb leg or shoulder cut in 1/2-inch cubes
• 1/2 cup canola or olive oil
• 2 large onions, chopped fine
• 3 cloves garlic, chopped
• 2 teaspoons salt
• 1 teaspoon crushed red chili pepper
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1 teaspoon turmeric
• 3 large ripe tomatoes, peeled, seeded and chopped
• 1 cup raisins, soaked in sherry
• 1/2 cup toasted almonds
• 1/2 cup toasted filberts
• crisp fried onion rings
• chopped parsley, cilantro

1. Brown the lamb in the oil.
2. Add the onion and garlic and brown lightly.
3. Add the seasonings, tomatoes and raisins and bring to a boil. Cover, adding a small amount of liquid if necessary, and simmer for 1 1/2 hours, or place uncovered in a 350° F oven and baste well from time to time until the lamb is tender. If baking Lamb Marrakech in the oven, you may have to add more liquid or cover the pan for half the time.
4. Add the toasted almonds and filberts, onion rings and parsley and heat through.