Editorial sample recipeMoroccanintermediatehalaldairy-freegluten-free

Moroccan Cumin Spiced Lamb Shoulder With Sweet Turnips

Name: Moroccan Cumin Spiced Lamb Shoulder With Sweet Turnips
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1.5 lb halal lamb shoulder, cut into 1.5-inch cubes; 2 tbsp olive oil; 1 medium yellow onion, chopped; 4 clove garlic, minced; 1.5 tsp ground cumin; 0.5 tsp ground turmeric; 4 medium white turnips, peeled and quartered; 2 cup low-sodium beef stock, halal certified

Tender chunks of lamb shoulder slow-braised with sweet white turnips, garlic, and ground cumin in a deeply savory broth.

Prep: 20 min
Cook: 50 min
Total: 70 min

AI-generated illustration of Moroccan Cumin Spiced Lamb Shoulder With Sweet Turnips

AI illustration

Technique to learn

Braising

Searing protein at high heat and then cooking it slowly covered in liquid at a gentle simmer to tenderize tough cuts.

Instructions

Step 1: Season lamb cubes generously with salt, black pepper, and ground turmeric.
Step 2: Heat olive oil in a heavy Dutch oven over medium-high heat. Sear lamb cubes in a single layer for 5 to 6 minutes until browned on all sides, working in batches if necessary, then set aside.
Step 3: Lower heat to medium, add chopped onion and minced garlic, and cook for 4 minutes until softened.

Step 4: Stir in ground cumin and cook for 1 minute until fragrant.

Step 5: Return browned lamb to the pot and pour in beef stock, using a wooden spoon to deglaze the bottom of the pot.

Step 6: Bring liquid to a boil, then cover, reduce heat to low, and simmer for 30 minutes.

Step 7: Add quartered turnips to the pot, cover again, and simmer for an additional 20 minutes until lamb and turnips are fork-tender.

Cooking tips

Cut turnips into uniform quarters so they cook at the exact same rate.
Checking meat with a fork ensures tender results; it should yield with minimal resistance.
Original home-cooking adaptation inspired by Moroccan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in