Moroccan Lamb
 

Adapted from Rachael Ray's "Road-to-Morocco Lamb"

Ingredients

2.5 lb leg of lamb roast, cut fat off and into bite-sized pieces
3T olive oil
2 tsp. cumin
2 tsp. turmeric
1.5 tsp. ground coriander
1T grill seasoning
1 tsp. paprika
1/4 tsp. ground cloves
1/2 tsp. cinnamon
2 white onions, sliced
3 cloves garlic, minced
2 cups chicken stock

Recipe

Heat oil in a large skillet (one that has a lid). Put lamb in a ziplock bag. Mix the spices in a small bowl, add to the bag. Zip and toss to coat. Brown the meat in the pan, searing on all sides. Once the meat is seared, add onions and garlic. Cook ~ 5 minutes, until the onions start to become translucent. Add chicken stock and cover. Cook 5-7 minutes covered, then uncover and cook off until the liquid is mostly evaporated, which will probably take a while.

Serve with couscous made with chicken stock if you're on phase 2, or eat with steamed veggies and salad for phase 1. Yum, and the house smells great :) Beware of the turmeric though, it can definitely stain.

How many servings?

Rachael Ray's recipe says it's four servings, but those would be rather generous. (however, the 2.5 lb of lamb is before trimming fat, and there's still a bit of fat that renders out of it.)

Are we allowed to have lamb? I thought it was under the very limited category for P2? If we are, great! I love lamb and make a killer redwine and rosemary leg of lamb.