Monday, June 14, 2010

Moroccan Lamb Stew

This is great with flat bread and preserved lemons...or over couscous.

3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cumin
1/4 teaspoon ground allspice
dash of cayenne
1/4 teaspoon paprika
3 1/2 pounds o-bone (round-bone) lamb shoulder chops, well trimmed, cut into 1-inch pieces, or 2 pounds lamb stew meat
2 tablespoons olive oil
2 cups chopped onions
3 garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
diced potatoes and carrots
sliced zucchini
1 1/3 cups water
splash of wine
1/4 cup chopped fresh parsley
1 tablespoon honey
nuts (I use whatever I have on hand, but usually pistachios or pecans)
golden raisins or dried cherries

Mix spices in medium bowl. Add lamb and toss to coat with spice mixture. Heat oil in heavy large pot over medium-high heat. Working in batches, add lamb to pot and sauté until brown on all sides, about 4 minutes per batch. Return all lamb to pot. Add onion, garlic and ginger to pot and sauté 5 minutes. Add 1 1/3 cups water and a splash of wine. Bring to boil. Reduce heat; cover and simmer until lamb is almost tender, stirring occasionally, about 2 hours. During the last hour, add potatoes, carrots, and zucchini.

Add nuts and dried fruit to lamb. Cover and simmer until lamb is very tender, about 30 minutes longer. Stir in parsley and honey. Season with salt and pepper.

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