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.
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.