Recipes

Moroccan Braised Meat

African  Lamb/Sheep  Main Dish 

• Servings: 6- 8
• 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.

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.

No Reviews at this time.

Website Credit: epicurious.com