Moroccan Braised Meat
Why I Love This Recipe
This dish has such a wonderful aroma, but be warned: the house/kitchen will smell after making this. I found it on epicurious.com but altered it a bit. The recipe called for boneless chuck roast, cut into 3/4" cubes but I used lamb instead. If you prefer, you could decrease the red wine to 1 cup and add 1/2 cup of dry sherry although I just used red wine. It received rave reviews and is best served over couscous.
Ingredients You'll Need
3 tbsp. olive oil, divided
2 1/2 lbs. lamb, cut into 3/4" cubes
2 cups chopped onion
3 garlic cloves, chopped
1 tbsp. garam masala
1 tbsp. paprika
1 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. cayenne pepper
1 1/2 cup dry red wine
2 cups beef broth
1 (14 1/2 oz.) can diced tomatoes in juice
3/4 cup golden raisins
3/4 cup dried apricots
Heat 2 tbsp. olive oil in large pot over med-high heat.
Sprinkle meat with salt and pepper.
Add meat to pot; saute until no longer pink, about 5 minutes.
Transfer meat to bowl.
Heat 1 tbsp. oil in same pot.
Add onions; saute until brown, about 8 min.
Add garlic and next 5 ingredients; stir 1 min. Add wine; boil until reduced to a glaze, stirring occasionally, about 8 minutes.
Add broth, tomatoes with juice, raisins and apricots; stir to blend.
Add lamb and accumulated juices; bring to simmer.
Reduce heat to med-low.
Simmer uncovered until sauce is thick and lamb is tender, stirring occasionally about 1 hr. 15 minutes.
Season stew with salt and pepper.