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Lamb with Garlic, Cumin and Coriander
The Washington Post Wine Club Lamb with Garlic, Cumin and Coriander

Lamb with Garlic, Cumin and Coriander

Main Course
This potent, super-savory lamb dish is typical in Salé, Morocco, a walled medieval city just across the mouth of the Bou Regreg River from Rabat. The mint tea aids digestion and adds to the perfect combination of flavors.
Wine Pairing
Wine Pairing
One 3 1/2 -pound bone-in leg of lamb, cut into 8 to 10 pieces
2 teaspoons sea salt
2 tablespoons ground cumin
2 1/2 cups water, or more as needed
1/3 cup olive oil
2 tablespoons ground coriander
Mint tea, for serving (see recipe at
Rinse the lamb and pat it dry; place the pieces in a large mixing bowl.

Use a mortar and pestle to pound the garlic and salt into a smooth paste; rub this paste evenly all over the lamb. Sprinkle with half of the cumin, then rub it into the meat. Turn the pieces, sprinkle with the remaining cumin and repeat the rubbing step.

Transfer to a large, heavy pot, Dutch oven or flameproof casserole with a snug-fitting lid. Pour the water into the (empty) mixing bowl, swirl to pick up any remaining spices, then pour into the pot. Cover and cook over medium-low heat until the meat is very tender and comes away easily from the bone, about 1 1/2 hours, moving the meat from time to time to keep it from sticking. Add a bit of water if needed to keep the sauce loose.

Stir in the oil and coriander; cook uncovered over medium heat until the liquid has evaporated and the sauce is thick and dark, about 20 minutes, stirring a few times to make sure the meat is covered.

Place the meat on a serving dish or in a tagine, and cover with the sauce. Serve with the mint tea.

Adapted from "Morocco: A Culinary Journey With Recipes," by Jeff Koehler (Chronicle, 2012). Tested by Bonnie S. Benwick.

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