Moroccan Slow-Cooked Lamb
Get a taste of North Africa with this lamb slow-cooked with stewed apricots, tomatoes, cinnamon, ginger, and lemon. To complete the Moroccan theme, serve the winter stew atop couscous. Alternatively, pair it with crusty bread for a heartier meal. Just be sure to save some leftovers, as the meat will be even tastier the following day.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Mix the cumin, coriander, salt, fennel seeds, cayenne, and pepper in a large bowl. Add the lamb and toss to coat. Heat 2 tablespoons oil in a heavy large skillet over medium-high heat. Working in batches, add the lamb to the skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer the lamb to another large bowl after each batch.
Step 2
Add the onion and tomato paste to the drippings in the skillet. Reduce the heat to medium; sauté until onion is soft, about 5 minutes. Add the broth, beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return the lamb to the skillet and bring to a boil. Reduce the heat to low, cover, and simmer until the lamb is just tender, about 1 hour. Uncover and simmer until the sauce thickens enough to coat a spoon, about 20 minutes. Season with salt and pepper.
Step 3
Transfer the lamb and sauce to a bowl. Sprinkle with cilantro and serve.
DO AHEAD
Step 4
The STEW can be prepared 1 day ahead through step 2. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.
