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Lamb Stew, Moroccan (M, TNT)
Serves: 12

1/4 cup olive oil
1 large onion, chopped
4 garlic cloves, minced
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon ginger
1/2 teaspoon coarsely ground black pepper
3 pounds lamb stew, cubed
3 cups beef broth
2 cinnamon sticks
1 tablespoon lemon peel
1 cup pitted prunes
1 cup whole blanched almonds

Mix together olive oil, onion, garlic, cinnamon, cumin, ginger and pepper in a large Dutch oven. Add meat and stir to coat. Add broth, cinnamon sticks and lemon peel.

Bring to a boil, then simmer, partially covered for 1/2 hour. Stir in prunes and almonds and simmer for another 1-1/2 hours.

Poster's Notes:
This is absolutely delicious. I used veal instead of lamb.

The recipe claims to serve 12 but it served much less than that. We were 18 for dinner tonight and there was JUST enough for almost everyone to have a little taste.

Posted by Leah Perez, Z'L

Nutritional Info Per Serving: N/A