Season 6, Episode 7

Marrakech Nights

It's a trip to the Kasbah as Michael goes Moroccan with a party that just sounds exotic. With recipes for Tagine of Lamb Stracotto w/ Spring Onions, Ceci with sage & garlic,Couscous, Dates & figs for dessert with mint tea.

Day Before Party:

  • Salt, stack and soak lemon slices for Preserved Lemon.

  • Cut lamb and combine with herbs and oils and allow to marinate for Tagine of Lamb Stracatto with Spring Onions.

  • Rinse and refrigerate Preserved Lemon slices overnight.

  • Slice and par boil potatoes to go in the Tagine of Lamb Stracatto with Spring Onions.

  • Slice and add carrots to onions and continue cooking for Tagine of Lamb Stracatto.

  • Remove lamb pieces from marinade, and dredge in flour, sauté until brown for Tagine of Lamb Stracatto, then use oil from browned lamb to caramelize par boiled potatoes and carrots.

  • Reduce wine and chicken broth for simmering sauce and combine in large pot for Tagine of Lamb Stracatto, place in oven to cook, clean and peel spring onions.

  • Combine and prepare all ingredients for Ceci alla Siciliana and refrigerate overnight.

  • Remove Tagine of Lamb Stracatto from oven and refrigerate overnight.

1 Hour Before Party:

  • Boil water and add cous cous for Cous Cous with Preserved Lemon.

  • Reheat Tagine of Lamb Stracatto, add cleaned and peeled spring onions.

  • Prep and add cilantro and Preserved Lemon for Cous Cous with Preserved Lemon.

At the party:

  • Grill bruschetta and cover with olive oil to serve with Ceci alla Siciliana.

Eat and Enjoy!

Wine Recommendation
Trefethen Double T 2002 Napa Valley Red
Ravenswood 2003 Vintners Blend Zinfandel


See Tune-In Times

Recipes From This Episode

Ceci alla Siciliana

Couscous with Quick Preserved Lemon

Tagine of Lamb Stracotto with Spring Onions

TV Dinner and a Movie
Venetian Tapas Cocktail Party

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