MOROCCAN BRAISED MEAT
Moroccan Braised Meat
- 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.