So why Morocco now? In the spirit of warming-up, I thought I would share a many times tried and true Moroccan flavored recipe. (I hope to return home with many more.)
Moroccan-Inspired Beef Brisket with Lemon
1 5 to 6 lb. brisket
1 tbs. hot paprika
1 tbs. ginger power
2 tsp. tumeric
1 tsp. ground corriander
1 tsp. freshly ground black pepper
1 tsp. ground cumin
1/2 tsp. ground saffron threads
1/4 cup olive oil
2 lg. onions halved and thinly sliced
6 carrots quartered length wise and cut across into 2" pieces
5 cups chicken stock
1 bunch cilantro, chopped, stems finely chopped and held separately
1 to 2 tbs. chopped fresh mint
2 preserved lemons , rinsed, seeded and cut into thin wedges
1/3 cup lemon juice
Trim all but 1/4" fat from the meat. Place it in a large dish. Combine all the spices (not the herbs). Rub half of this mixture into the meat. Cover and chill overnight.
Preheat oven to 350. Heat oil in a dutch oven. Add meat and brown well on both sides. Transfer meat to a plate and add onions and half the carrots to the pot. Cover and cook on med-hi for 10 min, stirring occasionally. Sprinkle remaining spice mixture over the vegetables and saute 2 min., uncovered. Add stock, cilantro stems, mint and meat. Bring to a boil and then bake for 2 hours.
Add lemon wedges, lemon juice and remaining carrots to the pot and cover. Bake another 45 min. Check meat for doneness. If not tender, remove vegetables and continue cooking for another 15 minutes.
Remove fat from the surface. Add two tbs. cilantro leaves to liquid after removing meat and vegetables to a plate. Boil until slightly thickened. Slice meat, arrange it and the vegetables on a platter of couscous (or use a grain of your choice). Serve with cilantro leaves on the side.
This can be made 1 day ahead. It is amazingly delicious.