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Ingredients
| salt: 3/4 tsp |
| black pepper: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| allspice: 1/4 tsp |
| lamb - cubed for stew or kabob: 2 lbs |
| olive oil: 2 Tbl |
| onions (chopped): 2 cups |
| garlic: 3 cloves (minced) |
| ginger (minced): 1 1/2 Tbl (minced peeled) |
| orange juice: 3/4 cup |
| red wine: 1/3 cup |
| oranges: 1 |
| parsley (chopped): 1/4 cup (fresh) |
| honey: 1 Tbl |
Moroccan lamb Stew
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
120 min -
Servings
4 serving(s)
Tags
- Combine salt, pepper, cinnamon and allspice in a medium bowl.
- Add the lamb and stir to coat with the spice mixture.
- Heat olive oil in a heavy, large pot over medium high heat.
- Working in batches, add lamb to the pot and brown on all sides, about 4 minutes for each batch.
- Return all the lamb to the pot.
- Add onion, garlic and ginger to the stew and cook for 5 minutes, stirring occasionally.
- Add the wine and orange juice and bring to a boil.
- Cover and reduce heat to a simmer, cooking for about 1 hours and 30 minutes, stirring every once in a while.
- Grate the peel from the orange and set aside.
- Segment the orange cutting off all the bitter white pith, and chop coarsely.
- Add oranges and grated peel to lamb, cooking about 20 more minutes.
- Stir in the parsley and honey, and more salt and pepper to your taste.