Rfissa Style Lamb

Rfissa is a delicious Moroccan dish that is traditionally made with Msemn for the base and chicken slow cooked in a savory, sweet sauce. I took this one up a notch and used big pieces of lamb on the bone instead!

5-6 large pieces of lamb on the bone, such as the shank.
Flour for dredging
2 tablespoons olive oil
2 onions sliced thin
1 tablespoon sugar
1 medium zucchini sliced thin
4 carrots peeled and chopped
6 potatoes peeled and sliced thin
2 teaspoons cumin
1 teaspoon all spice
1 teaspoon Corriander powder
1 1/2 teaspoons salt
1 teaspoon Moroccan 7 spice
1 pinch saffron threads
1/4 teaspoon Moroccan saffron (optional)
1 tablespoon tomato paste
1 can beef stock
2 cans chicken stock
1 can water
2 cinnamon sticks
Adjust salt to taste during the cooking process

Coat the lamb pieces with the flour. Warm the olive oil in a large stock or over medium high heat. Add the lamb pieces to the hot oil and brown on all sides. Remove them and set aside. Add the onions and sugar to the pan and reduce heat to medium low. Let the onions start to caramelize then add the spices. Let this cook for a couple of minutes then add the tomato paste. Stir this well. Add the carrots and zucchini. Let this cook for another 5 minutes then add the liquid and cinnamon stick and reintroduce the lamb to the pot. Cover this with a lid and place in a 325 degree oven for 3-4 hours. If you do. It have an oven safe pot then just leave it on the stove top on medium low heat, being sure to stir it occasionally so as not to stick to the bottom. After about 2 1/2 hours add the potatoes. Let this cook until the meat is falling off the bone! Rfissa is served over Msemn so I also made Msemn. You can get this recipe on many of my other recipes. Once the Msemn is cooked cut it into bite size pieces and lace on the bottom of a serving platter. Place the lamb and sauce mixture over the Msemn and serve! For more on this recipe or any others please email me at alesia.leach@gmail.com