by GCF on 08/07/14
BSQ EMOTM @40%-80%
Then, every 2mins @80-85%+
(Details in class)
50 Wall Ball (20/16)
40 DL (135/95)
20 HPCL (same bar)
"If the world seems cold to you, kindle fires to warm it." -Lucy Larcom
by GCF on 08/07/14
Wanted to revisit this recipe simply because I came across something that made me think of Morocco. And when I think of Morocco I think of my trip there, years ago. And I also think of lamb.
Ya either don't care for it or love it. Some people refer to it as gamy or gamey (sp.? I think the spelling can go either way when referencing meat), similar to the description of venison and/or duck. I don't even know what gamey even means, or how to describe the taste.
Anyways I love lamb. Lamb shoulders, shanks, legs, grounded...give me it all. Minted lamb burgers with a lemon cucumber yogurt sauce. Forget it. Game over.
There are many variations to Moroccan Stew. Anytime I see/think about the word Morocco it makes me think of the time I visited the country and this:
Goats. In a tree. Yes, this is real. Perhaps you have seen this on the internet with claims that it is fake or photoshopped. I saw it with my own eyes. I took this pic with my cellphone. I even petted the baby goats off to the side, not pictured here.
Goat, lamb...same thing. They are all cute. Though still edible.
The following recipe although super delicious is a bit time consuming. A little longer than the typical recipes we post but nonetheless doable.
What You Shall Need:
1 tsp. sea salt
1/2 tsp. cinnamon
2 lbs. lamb stew meat
2 tbsp cooking fat-coconut oil, butter, ghee, olive oil
1 onion, finely chopped
4 garlic cloves, finely diced
2 inch piece of fresh ginger, finely minced
2 tbsp. fresh rosemary, finely chopped
1 tbsp apple-cider vinegar
1/2 cup beef broth
1/4 cup filtered H20
2 small blood oranges, zest reserved and juiced. Save the juice!
4 cups carrots, chopped
4 dates, minced
1 tsp. orange zest
1/4 cup fresh cilantro, finely chopped
What You Shall Do:
1. In a small bowl combine the cinnamon and sea salt, and use to coat the lamb.
2. Heat the solid fat in pot, over medium heat. When ready brown the meat (2-3 minutes). Remove the meat and set aside. Add the onion and cook for about 3 minutes, stirring. Next add the garlic, ginger, rosemary, and cook another couple of minutes, until your house begins to smell ridiculously amazing.
3. Add the apple cider vinegar, beef broth,water, lamb, dates, carrot and blood orange juice (the juice portion!!) to the pot and bring to a boil. Turn down to a simmer, cover, and cook for about 1 hour and 30 minutes. Be sure to check that the lamb and veggies are tender.
4. Stir in the orange zest. Garnish with cilantro.