Savory and sweet, this is a slow cooked Moroccan stew.
Ingredients
2 ½ pounds boneless lamb shoulder, cut into 1-inch cubes
2 large onions, minced
Salt and pepper to taste
1 ½ cups beef or chicken broth
Large pinch saffron threads
2 inch cinnamon stick
1 teaspoon ground ginger
1 ¼ cups pitted prunes
2 tablespoons honey
Couscous, cooked
Preparation
- Combine lamb, onions, salt and pepper in a heavy metal frying pan.
- Cover and cook over low heat, stirring occasionally, for 5 minutes.
- Add stock, saffron, cinnamon stick and ginger. Push cinnamon into the liquid. Bring to boil.
- Cover and simmer over low heat, turning meat occasionally, for 1 hour.
- Add prunes and cook, uncovered, over medium heat for 15 minutes. Add honey and cook, stirring, for 5 minutes.
- Add salt to taste and serve over couscous.
Yield: 8
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