Bring a large pot of generously salted water to a boil. Add carrots to pot, return to a boil, and cook until carrots can be pierced with a fork but aren’t mushy, 10-11 minutes, depending on the ...

Keep aside. 3. For the sauce: In a hot pot, add grated onion, chicken bones, ghee, olive oil, salt and coriander. Let it cook slowly. 4. Add extra one teaspoon of Moroccan spices to the chicken ...

You can season the lamb with ras el hanout, an aromatic Moroccan ... pot over medium-high, heat the oil until shimmering. Add the scallion whites, the celery, garlic and 1/2 teaspoon salt. Cook ...

Now for the sauce. Add the one tablespoon of oil to the pan or slow cooker and gently fry the onion for five minutes, then add the garlic, harissa and lemon zest, and cook for one minute more.

Medha: My name's Medha, and today we're here in the East Village at Nomad to explore a traditional Moroccan dish called ... It's an urn-like clay pot that was originally used to preserve butter ...