Moorish Lamb Stew With Prunes
From mystic_river1 17 years ago
- 20 minutes to make
- Serves 4
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.
Ingredients
- CHILL TIME 2 HRS TO OVERNIGHT shopping list
- ----------------------------------------- shopping list
- 2 lbs. boneless lamb, such as leg, cut into 1-1/2-inch cubes shopping list
- salt and freshly ground black pepper shopping list
- 1/4 cup fresh lemon juice shopping list
- 3 Tbs. olive oil shopping list
- 1 onion, chopped shopping list
- 2 garlic cloves, chopped shopping list
- 1-inch piece of lemon zest, chopped shopping list
- 1/4 tsp. ground cinnamon shopping list
- pinch ground cloves shopping list
- 1/8 tsp. saffron threads, crushed shopping list
- 1/4 cup sweet wine, such as muscatel shopping list
- 1 cup pitted prunes shopping list
How to make it
- 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.
People Who Like This Dish 4
- twotong Singapore, SG
- edshred Interlaken, CH
- bobbie91302 Calabasas, CA
- zanna MOUNT CLEMENS, MI
- jaeleepoms Mason, OH
- mystic_river1 Bradenton, Florida
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
I like your recipe, I have tried a lamb and prune Tagine in Morocco, but this adds a different twist to it. Great!!
edshred
in Interlaken loved it
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