Moroccan Lamb Stew


2 med. onions, cut into ⅛ths
2 tablespoons olive or vegetable oil
2 1/2 lbs. lamb, cubed (OR 3-4 lbs. lamb neck)
1 med. onion, chopped
1/2 teaspoon black pepper
1/2 teaspoon crumbled bay leaves
3 tablespoons parsley flakes (or ½ c. fresh)
1/2 teaspoon turmeric
1/2 teaspoon ginger
2 lg. tomatoes, chopped
1/2 cup dry white wine
1 cup raisins, plumped in warm water (about 30 min.)
cup slivered almonds


Heat the 2 tablespoons olive oil in a pot and saute the 2 onions cut in 1/8ths until golden, about 5 minutes. Remove onions and set aside. Add the 1/4 cup oil to the pot to heat and brown the meat on all sides. Stir in chopped onion, spices and chopped tomatoes. Let simmer a few minutes. Add wine. Cover. Simmer 1 hour or until tender. Add precooked onion sections and raisins. Sprinkle almonds on top. Bake uncovered in 450 degree oven for 15 minutes or until most of liquid has evaporated. Serve alone or over rice. Serves 8.




4.0 servings


Thursday, December 3, 2009 - 10:24pm



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