Mrouzia Moroccan Sweet Lamb With Almonds And Apricots
From moroccanlady 15 years agoIngredients
- lamb Stew with almonds and apricots Recipe shopping list
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- Ingredients shopping list
- 3 lbs. lamb shoulder or neck, trimmed of fat and cut into 2 1/2 inch cubes shopping list
- 1 teaspoon ground ginger shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1 teaspoon cinnamon shopping list
- 1/4 teaspoon turmeric shopping list
- 1/4 teaspoon cayenne shopping list
- 1/4 teaspoon cardamom shopping list
- 1/4 teaspoon ground coriander shopping list
- 1/4 teaspoon nutmeg shopping list
- 1/4 teaspoon cloves shopping list
- 1/2 cup water shopping list
- 1/2 cup (1 stick) unsalted butter shopping list
- 2 medium onions, finely chopped shopping list
- 2 cloves garlic, finely chopped shopping list
- 2 cinnamon sticks shopping list
- 3 cups chicken stock or water shopping list
- 1 1/2 cups dried apricots, roughly chopped, or raisins shopping list
- 1 1/2 cups almonds, whole and blanched shopping list
- 1/3 cup honey shopping list
- 1-2 Tbsp freshly squeezed lemon juice (optional) shopping list
- 1 cup carrots, cut into 1/2-inch thick slices shopping list
- 1/2 cup flat-leaf parsley, chopped shopping list
How to make it
- 1 In a bowl combine the ginger, pepper, cinnamon, turmeric, cayenne, coriander, cardamom, nutmeg, cloves and water and mix well. Add the meat and rub in the paste, coating evenly. Cover and refrigerate overnight.
- 2 In a Dutch oven or other heavy, lidded pot, melt the butter over medium heat. Add the onions, garlic, and cinnamon sticks and cook until the onions are translucent and the mixture is fragrant.
- 3 Add the marinated meat (including the marinade) to the pot and then the chicken stock. Bring the stock to a boil, and skim off any scum that appears.
- 4 Reduce the heat to low, cover and simmer, stirring from time to time. Add water if the pot becomes too dry. Stew until the meat is tender, about 1 1/2 hours, more if needed.
- 5 Add the apricots, almonds, honey, and carrots and simmer, uncovered, stirring often to prevent scorching, until the meat is very soft and almost falling apart, about 30 minutes longer. The sauce should reduce to a syrupy glaze. At this point taste and add lemon juice to desired level. The lemon juice brings some balance to the sweetness from the honey and apricots.
- Note: this recipe can be prepared in advance up to this point. Allow to cool, refrigerate and serve within a couple of days.
- 6 Stir in the chopped parsley and transfer to a warmed serving dish. Serve immediately with couscous or rice or just bread.
- servings: moroccans are greedy people:) so this is usually for 2 to 4 people depending on portion!
The Rating
Reviewed by 6 people-
Oh my gosh..... this is one of my favorite flavors... thanks for share all these wonderful recipes!
berry in Myrtle Beach loved it -
Hey , Dis sounds so awesome . Worth trying . I may make it soon . I can just imagine the flavour . Awesome post . Thx alot gal !!!! It def gets my 5 . Have a gd day : 0 )
cholena in Food World loved it
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