Atlas mountain lamb with almonds and coriander (Morocco)

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Ingredients

Serves 6

• 6 lamb chops
  
• 3 ½ lb (1 ½ kg) deboned lamb shoulder
  
• 4 onions
  
• 9 oz (250 g) blanched almonds
  
• ¼ lb (120 g) butter
  
• 1/16 oz (2 g) saffron
  
• 1 bunch fresh coriander
  
• 3 ½ lb (1.5 kg) small new potatoes
  
• Salt
  
• Tellichery Pepper

Preparation

Preparation of ingredients:

• Cut the shoulder into cubes
  
• Peel and chop the onions
  
• Wash and finely chop the coriander
  
• Preheat the oven to 300°F (150°C)

Preparation :

• In an ovenproof casserole, heat half the butter and brown the cubes of lamb
  
• Remove the lamb cubes and throw out the grease; then, add the rest of the butter and brown the onions. When they are transparent, add ¾ of the chopped coriander, the almonds, saffron, the lamb cubes, and cover with 1 ¼ cups (30 cl) water
  
• Add salt and pepper, cover the casserole and place in the oven
  
• Allow to cook 1 hour
  
• Twenty minutes before the lamb finishes cooking, cook your potatoes in boiling salted water
  
• After 1 hour, remove the casserole from the oven, then grill the lamb cutlets
  
• Uncover the casserole, and put the grilled lamb cutlets on top of the lamb cubes; sprinkle on the rest of the coriander and serve immediately with the potatoes

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