I want to cook my husband the best Moroccan dinner. Do you have a recipe?

He's from Morocco and he loves the food from his country. He really misses his family and his moms cooking. I know I won't be able to cook as well as his mom but I'd like to try.I want to cook my husband the best Moroccan dinner. Do you have a recipe?
Lamb Tagine --





INGREDIENTS


3 tablespoons olive oil, divided


2 pounds lamb meat, cut into 1 1/2 inch cubes


2 teaspoons paprika


1/4 teaspoon ground turmeric


1/2 teaspoon ground cumin


1/4 teaspoon cayenne pepper


1 teaspoon ground cinnamon


1/4 teaspoon ground cloves


1/2 teaspoon ground cardamom


1 teaspoon kosher salt


1/2 teaspoon ground ginger


1 pinch saffron


3/4 teaspoon garlic powder


3/4 teaspoon ground coriander


2 medium onions, cut into 1-inch cubes


5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips


3 cloves garlic, minced


1 tablespoon freshly grated ginger


1 lemon, zested


1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth


1 tablespoon sun-dried tomato paste


1 tablespoon honey


1 tablespoon cornstarch (optional)


1 tablespoon water (optional)








DIRECTIONS


Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.


Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.


If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.





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Moroccan Lamb with Shiraz Honey Sauce --








INGREDIENTS


1 (7 bone) rack of lamb, trimmed and frenched


coarse sea salt to taste


2 1/2 tablespoons ras el hanout


1 cup Shiraz wine


1/3 cup honey








DIRECTIONS


Preheat oven to 400 degrees F (200 degrees C).


Season lamb with sea salt, and rub with ras el hanout. In a medium cast iron skillet over medium high heat, sear lamb on all sides until evenly browned.


Place skillet with lamb in the preheated oven, and roast 30 minutes, or until the internal temperature has reached a minimum of 145 degrees F (63 degrees C).


Remove lamb from skillet, reserving juices, and allow to rest 10 to 15 minutes before slicing ribs. Place skillet with juices over medium heat, and stir in wine and honey. Cook until reduced by about half. Drizzle over ribs to serve.





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Ras el Hanout - (spice mix)








INGREDIENTS





1 teaspoon salt


1 teaspoon ground cumin


1 teaspoon ground ginger


1 teaspoon ground turmeric


3/4 teaspoon ground cinnamon


3/4 teaspoon freshly ground black pepper


1/2 teaspoon ground white pepper


1/2 teaspoon ground coriander seed


1/2 teaspoon ground cayenne pepper


1/2 teaspoon ground allspice


1/2 teaspoon ground nutmeg


1/4 teaspoon ground cloves











DIRECTIONS


Mix salt, cumin, ginger, turmeric, cinnamon, black pepper, white pepper, coriander, cayenne pepper, allspice, nutmeg, and cloves in a small bowl until evenly blended. Store in an airtight container up to 1 month.





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Moroccan Peach Roasted Chicken --





';A true crowd pleaser, this sweet chicken is very juicy and goes very well with white rice. I have modified it from an original Djedjad recipe which calls for apricots.';





INGREDIENTS:


1/4 cup margarine or butter


1/4 cup honey


1 teaspoon rose water


1 teaspoon salt


ground black pepper to taste


4 pounds bone-in chicken pieces, with skin


1 pound fresh peaches, pitted and sliced


1 tablespoon white sugar


1/2 cup toasted slivered almonds (optional)





DIRECTIONS:


1. Preheat the oven to 425 degrees F (220 degrees C).


2. In a glass measuring cup, combine the margarine, honey, rose water, salt and pepper. Heat in the microwave until margarine has melted, about 30 seconds. Place chicken in a baking dish and pour the margarine mixture over it. Stir to coat the chicken completely. Place the dish of chicken into the oven.


3. Cook uncovered in the preheated oven until chicken pieces have browned, about 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Add the peaches to the dish and sprinkle with sugar. Continue to roast until chicken is cooked through, about 20 more minutes.


4. Remove chicken pieces to a serving dish and pour the juices from the pan over them. Garnish with slivered almonds.





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Moroccan Lentil Soup --





';This soup is deliciously spicy, completely vegetarian, has no cholesterol, and is high in protein and fiber. It is brimming with vegetables, chick peas, white beans, and red lentils, and seasoned with cardamom, garam masala, cumin, and fresh ginger.';





INGREDIENTS:


2 onions, chopped


2 cloves garlic, minced


1 teaspoon grated fresh ginger


6 cups water


1 cup red lentils


1 (15 ounce) can garbanzo beans, drained


1 (19 ounce) can cannellini beans


1 (14.5 ounce) can diced tomatoes


1/2 cup diced carrots


1/2 cup chopped celery


1 teaspoon garam masala


1 1/2 teaspoons ground cardamom


1/2 teaspoon ground cayenne pepper


1/2 teaspoon ground cumin


1 tablespoon olive oil





DIRECTIONS:


1. In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.


2. Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.


3. Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!





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Moroccan Salmon Cakes with Garlic Mayonnaise --





';This is a great alternative to the standard salmon patty recipe using couscous, spinach, and cumin for an exotic flavor.';





INGREDIENTS:


GARLIC MAYONNAISE:


1/2 cup mayonnaise


1 clove garlic, crushed


1/8 teaspoon paprika





SALMON CAKES:


1/2 cup couscous


2/3 cup orange juice


1 (14.75 ounce) can red salmon, drained


1 (10 ounce) package frozen chopped spinach - thawed,


drained and squeezed dry


2 egg yolks, beaten


2 cloves garlic, crushed


1 teaspoon ground cumin


1/2 teaspoon ground black pepper


1/2 teaspoon salt


3 tablespoons olive oil





DIRECTIONS:


1. In a small stainless steel or glass bowl, stir together mayonnaise, garlic, and paprika. Set aside.


2. Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water.


3. In a mixing bowl, combine the cooked couscous, red salmon, drained spinach, egg yolks, garlic, cumin, black pepper, and salt. Form into patties.


4. In a large skillet over medium heat, heat the olive oil and fry patties until golden brown turning once, about 8 to 10 minutes. Serve with garlic mayonnaise.








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Here is more for ya!!!





http://allrecipes.com/Search/Recipes.asp鈥?/a>I want to cook my husband the best Moroccan dinner. Do you have a recipe?
moroccan chicken





In a heavy large nonstick saucepan, place olive oil over high heat. Add chicken and cook about 10 minutes, turning to brown on all sides. Stir in onion, garlic, ginger, carrots, chickpeas, raisins, cinnamon, cumin, turmeric and water. Bring to a simmer, reduce heat and cook about 20 minutes. Simmer an additional 10 minutes. Remove cinnamon sticks. Serve in large bowls over couscous. you can also serve chicken on flat bread or pitta and sprinkle on some cayenne





good luck xD
Roast Lamb shank with mint sauce.





2 lamb shanks





Sauce:


1/4 cup fresh mint


1/8 cup


1 1/2 tablespoon of salt


2 tablespoons light corn syrup


1/2 cup white wine


1 tablespoon pepper


1/8 cup crushed pasta, oritz, barley, or wheat


1/8 cup minced green onion


1/8 cup minced white or yellow onion





Mix all the liquids in a sauce pan with mint. For more mint flavor crush the mint imediatly prior to adding to sauce. Mix well and slowly add other ingrediants. allow sauce to reduce down to about 1/2 the volume or untill noteable thickening occours (altitude can change that one a little).





Place lamb shanks in a baking dish and preheat oven to 275F. Coat lamb shanks with sauce (you should have sauce left over for re-basting) and place in oven. Roast for 3 hours re-basting every 30-45 min.





One nice Morrocan touch is hot mint tea served with the lamb.
If I were you I'd call his Mom secretly and ask her for some of her recipes and try to replicate them. I think it's a sweet thing you're doing. Good luck, I'm sure he'll appreciate the effort! :)