Recipe
Moorish Lamb Stew With Prunes Recipe
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Mystic_river1 / All my dishes 7 months ago
This will be a taste thrill for you. The flavors just meld together with the overnight refrigeration..the meat becomes so tender that the cook time is minimal. For a different treat..try this.
Prep:15m Cook:20m Servings:4
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 Mystic_rive |
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Fans
Ingredients
- CHILL TIME 2 HRS TO OVERNIGHT
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- 2 lbs. boneless lamb, such as leg, cut into 1-1/2-inch cubes
- salt and freshly ground black pepper
- 1/4 cup fresh lemon juice
- 3 Tbs. olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1-inch piece of lemon zest, chopped
- 1/4 tsp. ground cinnamon
- pinch ground cloves
- 1/8 tsp. saffron threads, crushed
- 1/4 cup sweet wine, such as muscatel
- 1 cup pitted prunes
Directions
- In a bowl, season lamb with salt and pepper, and pour in lemon juice.
- Marinate in refrigerator a few hours or overnight, turning occasionally.
- Heat oil in a skillet over medium heat. Saute.
- Plate.
- Serve.
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Viewing Moorish Lamb Stew With Prunes Recipe
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Average score: 3.7 / 5
No. of ratings: 3
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bobbie91302 7 months ago said:
This ends mid-sentence -- dare I hope for more directions?
mystic_river1 7 months ago said:
Sure.....just forgot the period. You saute to your preference of doneness. Plate. and Serve. Thanks for browsing my recipe.
merlin 6 months, 3 weeks ago said:
Mystic. This looks great. Are you sure that l of l chunks can get tender enough? What if you baked it for 90 minutes or so?
merlin 6 months, 3 weeks ago said:
One way or another, I'm gonna make this!
edshred 3 months, 1 week ago said:
I like your recipe, I have tried a lamb and prune Tagine in Morocco, but this adds a different twist to it. Great!!