2 hrs 30 mins
When an inexpensive cut of lamb is given exotic treatment, it becomes interesting enough to serve on special occasions. Cubes of lamb shoulder are simmered with ginger, turmeric and tomatoes, then combined with raisins and almonds. This recipe is especially good for people who like to entertain but also work full-time because it can be made ahead and reheated just before serving.
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- 2 1/2 lbs boneless lamb shoulder
- 1/4 extra virgin olive oil
- 4 small yellow onions
- 2 tablespoons minced fresh gingerroot or 2 teaspoons ground ginger
- 2 garlic cloves, crushed
- 1/4 cup chopped parsley
- 1/4 teaspoon turmeric
- 1/8 teaspoon black pepper
- 1 (15 ounce) can fire-roasted diced tomatoes, undrained
- 1 cup raisins
- 1/2 cup unblanched almonds
- 2 tablespoons butter or 2 tablespoons margarine
- 2 hard-boiled eggs
- 3 cups cold water
- 1 1/2 cups long-grain white rice
- 1 1/2 tablespoons butter
- chopped parsley
- 1Wipe lamb with damp paper towels; cut into 1-1/2" cubes.
- 2In not oil in 5- or 6-quart Dutch oven, brown lamb over medium heat, a third at a time. Turn lamb with tongs; lift out as it browns. Continue until all lamb is browned (takes about 30 minutes in all).
- 3To drippings in Dutch oven, add onion, ginger and garlic. Saute, stirring, until onion is golden, about 5 minutes.
- 4Add 1/4 cup parsley, 1 t. salt, turmeric and black pepper; mix well. Return lamb to Dutch oven. Stir in tomatoes. Place a large piece of waxed paper over top of Dutch oven. Place lid over paper, letting it extend over side. Bring to boiling; reduce heat. Simmer, covered, 1 hour and 15 minutes, stirring occasionally, until meat is tender when pierced with fork.
- 5Meanwhile, in small bowl, cover raisins with water; let stand. Cover almonds with boiling water, and let stand 2 minutes; drain. Cool in cold water. Drain almonds; rub off skins; dry.
- 6In 2 T. hot butter in a small skillet, saute almonds, stirring, until golden. Peel eggs and chop finely.
- 7In medium-size saucepan with tight-fitting cover, combine 3 cups water, 1-1/2 t. salt and the butter. Bring to boiling, uncovered. Reduce heat; simmer, covered, 15-20 minutes, or until rice is tender and water absorbed.
- 8Drain raisins; stir into meat mixture. Simmer, covered, 5 minutes. Turn into serving dish. Garnish with almonds, egg and parsley.
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Nutritional Facts for A Very Special Moroccan Lamb Stew
Serving Size: 1 (403 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 697.1
- Calories from Fat 375
- Total Fat 41.7 g
- Saturated Fat 17.2 g
- Cholesterol 162.0 mg
- Sodium 187.4 mg
- Total Carbohydrate 50.0 g
- Dietary Fiber 3.4 g
- Sugars 14.2 g
- Protein 30.9 g
The following items or measurements are not included:
extra virgin olive oil