Moroccan Lamb Stew
Moroccan Lamb Stew is rated
out of
5 by
4.
Prep Time:
20 minutes
Cook Time:
120 minutes
Servings:
6
Many people assume that wrinkled, sticky dates are a dried fruit, much like prunes or dried apricots. In fact, regular dates are fresh fruits that acquire many of the same characteristics as dried fruit (thin skin, extreme sweetness) because they are grown in the desert. This recipe calls for dried dates. You will find this specialty food sold chopped and often covered with flour to prevent sticking. They act as a perfect sweet foil to highly spiced lamb stews.
Ingredients:
- 4 Tbs. olive oil
- 2 yellow onions, finely chopped
- 3 carrots, peeled and chopped
- 3 lb. cubed lamb for stewing
- 1⁄2 cup all-purpose flour
- Salt and freshly ground pepper, to taste
- 3 garlic cloves, minced
- 1 tsp. ground cumin
- 1⁄4 tsp. saffron threads
- 1 Tbs. peeled and minced fresh ginger
- 2 1⁄2 cups beef stock
- 1 cup canned crushed tomatoes
- 1 cup chopped dried dates
- Grated zest and juice of 1 orange
- 2 Tbs. finely chopped fresh flat-leaf parsley
Directions:
Preheat an oven to 350°F.
In a Dutch oven over medium heat, warm 1 Tbs. of the 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.
Pat the lamb dry with paper towels. Place the flour in a large bowl or sealable plastic bag and season with salt and pepper. Add the lamb in batches and stir or shake to coat thoroughly with the seasoned flour.
Warm the remaining 3 Tbs. 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.
Return the onion mixture and the lamb along with any accumulated juices to the pot. 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 and bring to a boil over high heat.
Cover the pot, transfer to the oven and bake until the meat is tender, 1 1/2 to 2 hours. If the sauce seems too thin, using a slotted spoon, transfer the meat and vegetables to a bowl and boil the sauce on the stovetop until thickened. Return the meat and vegetables to the pot. Taste and adjust the seasonings.
Transfer the stew to a serving bowl and garnish with the parsley. Serve immediately. Serves 6.
In a Dutch oven over medium heat, warm 1 Tbs. of the 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.
Pat the lamb dry with paper towels. Place the flour in a large bowl or sealable plastic bag and season with salt and pepper. Add the lamb in batches and stir or shake to coat thoroughly with the seasoned flour.
Warm the remaining 3 Tbs. 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.
Return the onion mixture and the lamb along with any accumulated juices to the pot. 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 and bring to a boil over high heat.
Cover the pot, transfer to the oven and bake until the meat is tender, 1 1/2 to 2 hours. If the sauce seems too thin, using a slotted spoon, transfer the meat and vegetables to a bowl and boil the sauce on the stovetop until thickened. Return the meat and vegetables to the pot. Taste and adjust the seasonings.
Transfer the stew to a serving bowl and garnish with the parsley. Serve immediately. Serves 6.
Adapted from
Williams-Sonoma Collection Series,
Soup & Stew,
by Diane Rossen Worthington
(Simon & Schuster, 2004).
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Rated 4 out of
5
by
Robin from
Comfort food
This made a roast dinner in a snowy night. I added 2 sweet potatoes, but otherwise did the recipe as written. The lamb was super tender and the orange flavor was great.
Date published: 2018-01-29
Rated 1 out of
5
by
twisp from
Needs help
I have made braised lamb many times, with many cuts of lamb...shoulder, shank, leg and loin chop, using Indian, Moroccan, Mexican, and Italian recipes.
This recipe needs help. The seasonings are off (beware the saffron...the recipe calls for way too much) and add up to a bland, mushy dish.
Check out the New York Times recipe for Morrocan Lamb Shank tagine (also cooked with dates) for a real lamb treat, adaptable to a stew.
Date published: 2016-04-10
Rated 5 out of
5
by
EatThePath from
Delicious mystique
I love me some stew and make a basic stew often during colder months, but during summer I'm always looking for a lighter or more interesting variant than beef and potatoes. This recipe hit the mark precisely. I used leg of lamb and added some potatoes and a handful of raisins for variety, and soaked the dates in zinfandel before they went in. I just simmered on the stove until desired thickness and covered, didn't bother with the oven.
Finished product: the meat was superbly tender and full of flavor. The stew has a wonderful variety of flavors that unfold during each bite, and a very appealing aroma; it's hard to stop at one bowl. Eat with your favourite flatbread!
Date published: 2014-07-12
Rated 5 out of
5
by
Benson from
A Good Diversion from Your Ordinary Stew
Great recipe. The dates, while unusual, added great flavor. Be sure to get dates, and not prunes. Big difference! I also added some potatoes.
Date published: 2012-01-07