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Moroccan Mazar Lamb


Moroccan Mazar Lamb

Lamb is a common meat used in Moroccan cuisine, and in this dish it is flavored with an intricate array of spices and herbs. Most lamb is either cooked in a tajine, over the fire, stewed in a pot or baked into a pastilla. The robust sandalwood and pine flavors of Mazar deepen and ripen the taste of the sauce. Whenever you are in need of an authentic spicy taste of Morocco this is the dish for you.


1 pound lamb shoulder chops
2 cloves minced garlic
1 white onion
1 tomato
2 cups water
1/2 small can tomato paste
4 tablespoons Basic Clarified Mazar Cannbutter
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon cinnamon
1 tablespoon turmeric
1 tablespoon ginger
½ teaspoon cayenne pepper
½ teaspoon cardamom
Sea salt and pepper


Coarsely chop the onion and add it to a stockpot with the 4 tablespoons Basic Clarified Mazar Cannbutter. Add all of the spices, herbs and garlic then sauté on medium until the onions have reduced in size. Debone lamb shoulder then cut into cubes. Add the cubed lamb into the stockpot and sauté until browned.

Chop up the tomato then add to the stockpot with ½ tomato paste from a small can and 2 cups water. Stir this mixture then cover with a lid. Reduce the temperature down to low and simmer for 1 hour. Season with sea salt and pepper then serve over couscous.

Originally published in Cannabis Now Magazine issue 4 pg. 70

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