M'Baoudi Recipe

Introduction to M'Baoudi

M'Baoudi is a traditional Libyan dish known for its rich flavors and unique combination of spices and ingredients. The dish is deeply rooted in Libyan culinary heritage, often reserved for special occasions and family gatherings. Its origins can be traced back to Mediterranean influences, incorporating elements from North African and Middle Eastern cuisines.

The word 'M'Baoudi' is believed to originate from the Arabic word for 'roasted', which reflects the method of preparation that involves roasting lamb accompanied by a delectable medley of vegetables and spices.

Ingredients

• Lamb - 2 kg of lamb shoulder or leg
• Onions - 2 large onions, sliced
• Potatoes - 500g of potatoes, peeled and quartered
• Tomatoes - 3 ripe tomatoes, chopped
• Carrots - 3 carrots, peeled and cut into chunks
• Bell Peppers - 2 bell peppers, any color, sliced
• Garlic - 4 cloves of garlic, minced
• Olive Oil - 100 ml of olive oil
• Cumin - 1 teaspoon of cumin powder
• Coriander - 1 teaspoon of ground coriander
• Paprika - 2 teaspoons of paprika
• Salt - to taste
• Black Pepper - to taste
• Bay Leaves - 2 bay leaves
• Cinnamon - a pinch of ground cinnamon
• Water - 500 ml of water or stock

Preparation

Start by preheating your oven to 180°C (356°F). This is a crucial step in ensuring your lamb and vegetables roast evenly and develop those iconic flavors associated with M'Baoudi.

First, rinse the lamb under cold running water and pat it dry with paper towels. This removes any impurities and excess moisture which might inhibit the roasting process.

Marinating the Lamb

1. In a large bowl, combine cumin, coriander, paprika, salt, and black pepper to create a spice mix.
2. Rub this spice mix all over the lamb, ensuring an even coat.
3. Add the minced garlic and a splash of olive oil to the bowl, rubbing them into the meat thoroughly.
4. Set aside the marinated lamb to rest while you prepare the vegetables.

Preparing the Vegetables

1. Slice the onions and bell peppers.
2. Peel the potatoes and carrots, cutting them into manageable chunks.
3. In a separate bowl, toss the vegetables with remaining olive oil, salt, black pepper, and a pinch of cinnamon.
4. Mix in the chopped tomatoes, ensuring all vegetables are well coated.

Cooking Process

Arrange the marinated lamb in the center of a large roasting pan or tray. Surround it with the prepared vegetables, distributing them evenly around the meat.

1. Add the bay leaves on top of the mixture.
2. Pour the water or stock into the pan, careful not to wash away the marinade from the lamb.
3. Cover the pan with aluminum foil to trap the steam, ensuring the dish stays moist.
4. Place in the preheated oven and roast the dish for approximately 2.5 hours, checking every 30 minutes, and baste the lamb and vegetables with the juices in the pan.
5. Remove the foil during the last 30 minutes of roasting to allow the lamb to brown and the vegetables to crisp up.
6. Using a cooking timer can help track the roasting time.
7. Once the lamb is tender and pulls apart easily, remove the pan from the oven and allow resting for 15 minutes before serving.

Serving M'Baoudi

M'Baoudi is best enjoyed with family and friends, as it embodies the essence of communal dining. Serve the lamb and vegetables on a large platter, garnished with fresh herbs like parsley or coriander if desired. Traditional Libyan flatbread can be a lovely accompaniment, perfect for mopping up the juices and flavors left on the plate.

Pair the meal with a salad of fresh greens and a wedge of lemon to add zest and balance to the richness of the dish.