I had lamb on my mind while I was flipping through Michael Smith’s book, ‘Family Meals’ so it was easy to pick this recipe out and give it a try.  We all loved it – especially the part where you get to ‘decorate’ your bowl as you wish – enjoy!

Moroccan-Style Lamb Stew

Stew

1 boneless leg of lamb – 2 1/2 to 3 lbs., cubed

1 can (28 oz/796 mL) diced or whole tomatoes

2 c. orange juice

2 onions, peeled and sliced into eighths

2 carrots, diced

cloves from 1 head of garlic

1/2 c. marmalade

1 T. EACH cinnamon AND cumin

For the Finish

1 can (19 oz/540 mL) chickpeas, drained and rinsed

1 t. EACH cinnamon AND cumin

1/2 t. + your favorite hot sauce (or just add to individual bowls)

zest and juice from 1 lemon

For the Flourish

1 c. of shelled pistachios (or sliced or slivered almonds)

1 c. raisins (or sliced dried apricots or chopped dates)

chopped fresh cilantro

Place your favorite Dutch oven or stew pot over medium-high heat and add in the lamb, tomatoes, orange juice. onions, carrots, garlic, marmalade, cumin and cinnamon.  Stir everything well and bring it all to a good boil, then immediately reduce the heat to low.  Cover the pot tightly and allow the stew to gently simmer for 90 minutes, making sure to give it a stir once in a while.

At the end of 90 minutes, stir in the ‘finishes’ – chickpeas, more cumin and cinnamon, hot sauce and the lemon zest and juice.  Allow the stew to simmer for a few more minutes to heat the add-ins through, then dish it up into bowls (over rice is nice) and garnish as you wish!

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