RecipeMuncher

This ancient Berber dish is prepared around March or April in Morocco, when both green almonds and fava beans are seasonally available. The lamb is slow-cooked with ground mace and finished with the almonds, the beans, and a generous helping of sauteed onions. I know next to nothing about traditional Moroccan cuisine and the recipe looked simple enough, so why not? I was more interested in cooking with green almonds, though, because I have only tasted it raw. After a brief simmer, the almonds r (...)