More Great Recipes: African | Lamb/Sheep | Main Dish

Moroccan Braised Meat


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Member since 2007

Serves 6- 8 | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

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.

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