Sunday, May 23, 2010

Moroccan Lamb Stew - Adapted from Epicurious

This is one of those mid-east recipes that we love. Spices like cinnamon, cloves, ginger and allspice tend to remind us of "sweet" dishes (the infamous "Cinnabun"). But they have a place in savory dishes as will. So, start by making a mix of 1/2t salt, 1/4t black pepper, 1/4t ground cinnamon and 1/8t ground allspice. Mix the spices well and then add 1-1/2 lb. lamb stew meat. Toss to coat. Brown the meat in 2T olive oil, remove the meat and add 1C diced onion, 2 cloves minced garlic and 1T minced fresh ginger. When the onions have softened add 1/2C red wine and 1/2C water and deglaze the pan. Then return the meat to the pan and place in a 275 degree oven for about 2 hrs or until the meat is fork tender. Add one large orange, peeled and sectioned, 2T orange zest and 2t honey. Heat through and serve with couscous, rice, or, as we did with saffron pasta purchased at our farmers market. We had a tomato and cucumber salad, bread and a dry red wine with the stew.



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