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Classic Moroccan Lamb Stew

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Ingredients
  Butter 1⁄4 Cup (4 tbs)
  Vegetable oil 2 Tablespoon
  Salt 2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Ground turmeric 1⁄2 Teaspoon
  Ground ginger 1 Teaspoon
  Ground cinnamon 3⁄4 Teaspoon
  Boneless lamb shoulder 3 Pound, trimmed of fat and cut into 11/2 inch chunks
  Onion 1 Large, coarsely chopped
  Water 1 1⁄2 Cup (24 tbs)
  Pitted prunes 1 Pound, soaked if too dry
  Zucchini 4 Small, scrubbed and cut into 1 inch lengths
  Freshly chopped parsley 1⁄4 Cup (4 tbs)
  Chopped fresh coriander/2 teaspoon dried 1⁄4 Cup (4 tbs)
  Dried thyme 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Honey 1⁄4 Cup (4 tbs)
  Tart apples 4
  Whole blanched almonds 1 Cup (16 tbs)
Directions

Presoak a clay pot, top and bottom, in water for 15 minutes.
In a saucepan, heat 2 tablespoons of the butter and the oil; add 1 1/2 teaspoons of the salt, the pepper, turmeric, ginger, and 3/4 teaspoon cinnamon.
Brown the lamb and chopped onion in this mixture, then transfer to the pot, along with 1 1/2 cups water.
Place the covered pot in a cold oven.
Set temperature at 480 degrees.
Cook for 35 minutes, remove from the oven and add the pitted prunes and the zucchini.
Sprinkle with the parsley, coriander, thyme, oregano, the remaining salt and 3 tablespoons of the honey.
Cover the pot and return to the oven.
Cook an additional 15 minutes, then check to see if the lamb is done; if not, cook an additional 10 minutes. (Total cooking time: 50 to 60 minutes.)
Meanwhile, core the apples and cut into squares.
Saute the apples and almonds in the remaining butter, along with the remaining honey and a pinch of cinnamon, until the apples are soft, but still slightly firm.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Stewed

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1 Comment

skinnyjen's picture
This is absolutely delicious, especially the second day. A lot of prep and you have to stick around the kitchen;I recommend a nice lazy weekend afternoon;) I would definitely make for guests and do a whole middle east spread.