Moroccan Lamb Stew With Quince Sambal Recipes

EASY MOROCCAN LAMB STEW RECIPE

Steps:

• In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
• In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
• In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
• Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
• Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
• Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
• Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
• A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!

MOROCCAN LAMB AND QUINCE STEW

Steps:

• Make marinade:
• Crush juniper berries and mince garlic cloves. In a large bowl stir together garlic, wine, and juniper berries.
• Trim lamb and cut into 2-inch cubes. Stir lamb into marinade. Marinate lamb, covered and chilled, at least 12 hours and up to 1 day. In a large sieve set over a bowl drain lamb, reserving marinade.
• Chop onions and mince garlic. In an 8-quart heavy kettle heat oil over moderate heat until hot but not smoking and cook onions with garlic, cinnamon, and saffron, stirring occasionally, until onions are softened. With a slotted spoon transfer onion mixture to a large bowl.
• Pat lamb dry and season with salt and pepper. In kettle brown lamb in batches, without crowding, over moderately high heat, stirring occasionally, transferring as browned with a slotted spoon to bowl with onion mixture. Return lamb and onion mixture to kettle and add reserved marinade, demiglace, and jelly. Simmer mixture, covered, stirring occasionally, 45 minutes.
• Peel, quarter, and core quinces. Cut quarters lengthwise into 1/4-inch-thick slices. With a vegetable peeler remove zest from lemon in lengthwise strips. Diagonally cut celery ribs into 1/2-inch-thick slices.
• Add quince and zest to lamb mixture and simmer, covered, stirring occasionally, until quince is tender, about 45 minutes. Stir in celery and cranberries and simmer, uncovered, stirring occasionally, until celery is tender, about 15 minutes. Season stew with salt and pepper. (Stew may be made 1 day ahead and cooled completely before being chilled, covered.)
• Serve stew with couscous.

MAKE-AHEAD MOROCCAN LAMB STEW

Steps:

• Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl. Mix in the ground lamb. For most flavorful results, allow mixture to rest, refrigerated, overnight.
• Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Mix the spiced lamb mixture to the onions. Cook and stir until meat is browned, about 5 minutes.
• Pour the beef broth, chicken broth, and consomme into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, garbanzo beans, dried apricots and lentils. Bring to boil; reduce heat to low.
• Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.

MOROCCAN LAMB STEW

Steps:

• In a medium-size bowl, season the meat evenly with the salt, pepper, and cinnamon.
• In a large cooking pot on medium, heat the coconut oil and brown the meat, 2 to 3 minutes per side.
• Add the onion and cook for 3 minutes, or until it begins to brown slightly.
• Add the garlic, ginger, and rosemary and cook until fragrant, another couple of minutes.
• Add the apple cider vinegar, bone broth, water, orange zest and juice, carrots, and dates and bring to a boil.
• Reduce the heat to medium-low, cover, and cook for about 1 1/2 hours, or until the lamb reaches the desired tenderness.
• Serve warm garnished with cilantro.