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Moroccan Lamb Stew
Rich, hearty, and so much more flavorful than traditional beef stew, this budget-friendly lamb stew is like a mini vacation to Morocco! Loaded with cinnamon, ginger, dates, saffron, and orange, this is a perfect early spring supper that's satisfying to the soul, waistline, and budget!
Prep Time: 00:10
Cook Time: 01:00
3 pounds boneless leg of lamb, cubed and trimmed of most its fat
2 red onions
3 teaspoons minced garlic
4 strips of orange rind, about 2 inches each
1/4 cup toasted hazelnuts, pinenuts, almonds or pistachios
2 tablespoons minced ginger
1/2 cup chopped dates
1/2 cup chopped dried apricot or fresh orange segments
2 cinnamon sticks
1 1/2 teaspoons dried coriander
1/2 teaspoon dried cumin
1/4 teaspoon ground cloves or allspice
3 - 4 cups chicken stock, beef stock, or water
salt and pepper to taste
garnish with fresh mint, goat cheese, and pomegranate arils
1Heat Dutch oven or heavy skillet to medium heat. Toss in lamb and cook until all the pieces are starting to brown. Add in red onion and garlic, sautéing until softened, about 5 more minutes.
2Add in orange rind, nuts, ginger, dried fruit and remaining spices. Stir all the ingredients until well mixed then add enough stock or water to cover most of the pot, about 3 cups. Add more if needed.
3Bring to a boil, reduce to a simmer, and allow those flavors to merry together for another half an hour. If the stew gets too thick, add more liquid.
4Serve over rice, couscous, or riced cauliflower. Garnish with fresh mint, goat cheese, and pomegranate arils.
You may need to add more liquid to leftovers since this one absorbs a lot of liquid as it sits in the refrigerator.
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