Moroccan Braised Meat
INGREDIENTS
  • 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
DIRECTIONS
  1. Heat 2 tbsp. olive oil in large pot over med-high heat.
  2. Sprinkle meat with salt and pepper.
  3. Add meat to pot; saute until no longer pink, about 5 minutes.
  4. Transfer meat to bowl.
  5. Heat 1 tbsp. oil in same pot.
  6. Add onions; saute until brown, about 8 min.
  7. Add garlic and next 5 ingredients; stir 1 min. Add wine; boil until reduced to a glaze, stirring occasionally, about 8 minutes.
  8. Add broth, tomatoes with juice, raisins and apricots; stir to blend.
  9. Add lamb and accumulated juices; bring to simmer.
  10. Reduce heat to med-low.
  11. Simmer uncovered until sauce is thick and lamb is tender, stirring occasionally about 1 hr. 15 minutes.
  12. Season stew with salt and pepper.
RECIPE BACKSTORY
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.