Classic Moroccan Lamb Stew
|Butter||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|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)|
|Whole blanched almonds||1 Cup (16 tbs)|
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.