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Kemia
A sweet and aromatic lamb stew with vegetables and spices, typical of Rabat's Moroccan cuisine.
⏱️ 15 min prep + 60 min cottura · 4 porzioni · media
Ingredients
- 800 g of lamb in pieces
- 2 onions
- 2 carrots
- 2 leeks
- 1 red onion
- 2 garlic cloves
- 1 liter of meat broth
- 2 teaspoons of cumin
- 1 teaspoon of coriander
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 2 mint leaves
Method
- In a large pot, heat the oil and sauté the onions, carrots, leeks, and garlic.
- Add the pieces of lamb and cook over medium heat for 10-15 minutes.
- Add the meat broth, spices, salt, and mint. Stir well.
- Cover the pot and cook over medium-low heat for 1-1.5 hours, until the lamb is fully cooked.
- Serving: serve hot with a bit of roasted bread.
The story
Kemia is a culinary tradition of Rabat dating back to ancient times, when Moors and Arabs used their flavors to prepare rich and nutritious dishes.
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