The trick is to smoke the meat and not make the meat smoke

MOROCCAN LAMB STEW

  Date: January 20, 2011
  Favorite: Soups & Stews
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The recipes I’ve made so far from SERIOUS BARBECUE have proved to have lots of great layers of flavors and Moroccan cooking has lots of flavor as well. So a recipe for Moroccan Lamb Stew from SERIOUS BARBECUE seemed very promising. The lamb is cut into chunks and coated with a spice rub and put in the fridge for 2 to 4 hours. Once out of the fridge, the lamb goes onto a 225 degree smoker for an hour. Then it is added to a Dutch oven with the rest of the ingredients and is slow cooked for another 3 hours in a 225 degree oven. What went in didn’t have a lot of liquid, but what emerged was a very flavorful broth. The last step before serving was to add the juice of 2 lemons, Some flat leaf parsley and cilantro. I made some Grilled Pita with Zataar from Planet Barbecue to accompany the stew. The stew was excellent and unlike any stew I’ve ever had. The broth had a strong lemon and herb flavor while the lamb was melt in your mouth tender with a smokey aftertaste. This was a truly unique dining experience.
Related Blog Entries:
Recipe Source:
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Meathead
Serious Barbecue:
Moroccan Lamb Stew - Page 242
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • Disposable Foil Pan
  • Le Crueset Dutch Oven