Moroccan Lamb Stew

 

Another amazing recipe courtesy of Herondale Chef-in-Chief,  Melissa Davis !

  • This braised concoction is very forgiving. If you add a little to much of this or of that, it’s fine. Just give yourself about four hours from the first chopping of the onion to the completed dish. Great dinner-party pleaser. Fabulous on whole wheat couscous or a quinoa/brown rice mixture. Or egg noodles. See. Very forgiving.

Moroccan Lamb Stew

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  • (Makes 6 servings)
  • Olive oil

2 yellow onions, finely chopped

  • 3 carrots, chopped*
  • 3 pounds Herondale cubed stewing lamb
  • ½ cup all-purpose flour
  • Salt and freshly ground pepper
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • ¼ teaspoon saffron threads
  • 1 tablespoon fresh ginger, grated
  • 2½ cups beef stock

1 cup canned crushed tomatoes**

  • 1 cup chopped dried dates
  • Grated zest and juice of 1 orange
  • Hot pepper flakes or cayenne or espelette dried pepper (optional)
  • 2 tablespoons finely chopped fresh flat-leaf parsley as garnish

Directions:

Preheat an oven to 350°F.

2. In a Dutch oven over medium heat, warm about two tablespoons of olive oil. Add the onions and sauté until softened, about 5 minutes. Add the carrots and cook until slightly softened, about 3 minutes more. Transfer to a bowl and set aside.

3. Pat the lamb dry with paper towels. Place the flour in a Ziplock bag and season with salt and pepper. Add the lamb in batches, seal and shake to coat thoroughly with the seasoned flour.

4. Warm 3 tablespoons oil in the pot over medium-high heat. Working in batches to avoid crowding, add the lamb and brown on all sides, 4 to 5 minutes for each batch. Transfer to a bowl and set aside.

5. Return the onion mixture and the lamb along with any accumulated juices to the Dutch oven. Add the garlic, cumin, saffron and ginger and stir to coat the meat and vegetables. Add the stock and bring to a boil, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Add the tomatoes, dates, and orange zest and juice, dried hot pepper, and bring to a boil over high heat.

6. Cover the pot, transfer to the oven and bake until the meat is tender, 1½ to 2 hours. Taste and adjust the seasonings.

7. Transfer the stew to a serving bowl and garnish with parsley. Serve atop couscous, quinoa, brown rice, barley, or egg noodles.

*Chopping carrots can be annoying—bits skeedadle everywhere—if your knife skills, like mine, are below par. I slice them into coins a bit less than ¼-inch thick on a mandoline, then chop the coins. Easy, even dice results. 

**Use fresh plum (about six) tomatoes in summer. Boil tomatoes in water for a few minutes until skins loosen. Place skinned tomatoes in a bowl and smoosh with a whisk.

 

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