L'ham M'hammar - Moroccan Braised and Roasted Lamb or Beef with Onion Confit

L'ham M'hammar is a beloved Moroccan dish that showcases the rich, aromatic flavors of slow-cooked lamb or beef, infused with warm spices and finished with a luscious onion confit. This traditional preparation highlights the depth of Moroccan cuisine, where meat is first braised until tender, then roasted to develop a beautifully caramelized crust. The accompanying onion paste, known as daghmira, adds a sweet and savory contrast, making this dish a true centerpiece for festive gatherings and family meals. Often enjoyed with freshly baked bread, L'ham M'hammar is a testament to Moroccan culinary artistry, balancing bold spices with slow-cooked tenderness.

Ingredients (Makes 6 portions)

1.5 kg (3.3 lbs) lamb or beef shoulder with bones, cut into 5 large pieces (can also use leg or rack of lamb)
2 to 4 cloves garlic, pressed or finely chopped
1 tsp smen (or ghee or olive oil)
1½ tbsp sweet paprika
1 tsp salt, or to taste
1 tsp ground ginger
½ tsp ground black pepper
½ tsp ground white pepper
500 g (18 oz) yellow onions, finely sliced or chopped
1 pinch saffron threads
80 to 240 ml (⅓ to 1 cup) water
2 to 3 tbsp oil (mixed olive and vegetable oil)
100 g (3.5 oz) almonds, blanched and fried

Nutrition Information (per 100g)

Calories: 210
Fat: 14
Protein: 18
Carbohydrates: 6
Fiber: 1

Directions

Marinating the Meat

1. In a bowl or using a mortar and pestle, combine the garlic, smen, paprika, salt, ginger, black pepper, and white pepper to form a spice rub. Massage the mixture thoroughly into the meat. Cover and refrigerate for at least 6 hours or overnight to allow the flavors to develop.

Braising the Meat

2. Transfer the marinated meat to a heavy-bottomed, deep pot or pressure cooker. Add the sliced onions, saffron threads, water, and oil. Use ⅓ cup water for a conventional pot and 1 cup water for a pressure cooker.

Cooking the Meat

3. If using a regular pot, cover and simmer for about 2 hours, checking occasionally to add water if needed. If using a pressure cooker, cook at medium-low pressure for about 80 minutes, swirling the pot occasionally to prevent burning. The meat is done when it is tender enough to pinch off the bone.

Roasting the Meat

4. Once the meat is tender, remove it from the pot and cover to prevent drying. If serving within the next hour, place the meat in a preheated 200°C (400°F) oven for 20-25 minutes, turning occasionally to brown evenly.

Preparing the Onion Confit

5. Continue cooking the onions in the pot, stirring frequently until they reduce to a thick, paste-like texture. The remaining oil in the pot should be the only liquid left.

Serving

6. Arrange the roasted meat on a warm serving dish and surround it with the onion confit (daghmira). Traditionally, this dish is enjoyed by hand, using pieces of bread to scoop up the meat and onions.

Cookix's Secrets

Alternative Cooking Method

Try slow-cooking in a Dutch oven at 150°C (300°F) for 3-4 hours for a richer flavor.

Alternative Proteins

Substitute lamb or beef with chicken thighs for a lighter version.

Bold Flavor Enhancements

Incorporate cinnamon or cumin for a deeper Moroccan spice profile.

Cooking Tips

If using a pressure cooker, avoid opening the lid too soon—let the pressure release naturally for best results.

Healthier Variation

Use lean cuts of beef or lamb and reduce the oil for a lighter version.

Marination Tips

For deeper flavor, marinate the meat for up to 24 hours.

Seasonal Tweaks

Add dried apricots or prunes for a touch of sweetness, especially in winter.

Serving Tips

Pair with Moroccan bread or couscous for a complete meal.

Ask Cookix, your sous-chef