Marrakech, the authentic Moroccan eatery that specialized in dishes like lamb tagine and is now under new ownership.

I visited Marrakech in 2010 , when it was operated by the Chbihi family, originally from Casablanca, Morocco. Brothers, Simon and Said, ran the front of the restaurant, while their parents, Abdu and Malika, created masterful, authentic Moroccan fare like Zaalouk, eggplant cooked with tomatoes, garlic and olive oil, and Couscous Marocain Traditionel. Simon Chbihi, is now working on a new project in Morocco.

The new owners of Marrakech plan to retain the concept of a Moroccan restaurant. We will have more details on the new Marrakech, as they develop.

In the meantime, here's a great recipe for lamb tagine the Chbihi family shared with us!

Here’s the recipe:
For the prunes:
1/2 cup orange blossom water
2 cinnamon sticks
2 tsp. black pepper
2 tsp. ground ginger
1 tsp. salt
2 Tbsp. olive oil
1 – 3 Tbsp. honey (adjust to taste)
2 cups dried prunes (also excellent with raisins or apricots)

For the lamb:
3 lbs. of boneless lamb leg (marinated at least one hour in minced garlic)
1 tsp. white pepper
1 tsp. ground ginger
1 tsp. salt
1 tsp. cumin
Pinch Moroccan saffron or crystallized (may substitute ½ tsp Turmeric)
2 medium onions, finely chopped
1 1/2 cups almonds, whole and blanched
2 Tbsp honey

For traditional execution use a tagine. Combine ingredients for prunes in tagine and let cook for about 30 minutes.
Place marinated lamb in tagine add spices, cover and allow to cook slow and low for 90 minutes.