Moroccan Lamb Stew

Time

Prep 30 min · Cook 120 min · 150 min total

Difficulty

hard

1. 1

   Wipe lamb with damp paper towels; cut into 1-1/2" cubes. In not oil in 5- or 6-quart Dutch oven, brown lamb over medium heat, a third at a time. Turn lamb with tongs; lift out as it browns. Continue until all lamb is browned (takes about 30 minutes in all).

   30 min
2. 2

   To drippings in Dutch oven, add onion, ginger and garlic. Saute, stirring, until onion is golden, about 5 minutes.

   5 min
3. 3

   Add 1/4 cup parsley, 1 t. salt, turmeric and black pepper; mix well. Return lamb to Dutch oven. Stir in tomatoes. Place a large piece of waxed paper over top of Dutch oven. Place lid over paper, letting it extend over side. Bring to boiling; reduce heat. Simmer, covered, 1 hour and 15 minutes, stirring occasionally, until meat is tender when pierced with fork.

4. 4

   Meanwhile, in small bowl, cover raisins with water; let stand. Cover almonds with boiling water, and let stand 2 minutes; drain. Cool in cold water. Drain almonds; rub off skins; dry.

   2 min
5. 5

   In 2 T. hot butter in a small skillet, saute almonds, stirring, until golden. Peel eggs and chop finely.

6. 6

   In medium-size saucepan with tight-fitting cover, combine 3 cups water, 1-1/2 t. salt and the butter. Bring to boiling, uncovered. Reduce heat; simmer, covered, 15-20 minutes, or until rice is tender and water absorbed.

   20 min
7. 7

   Drain raisins; stir into meat mixture. Simmer, covered, 5 minutes. Turn into serving dish. Garnish with almonds, egg and parsley.

   5 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.