Fragrant Lamb Stew with Dried Fruits

"Delicious served over mashed potatoes! "
 
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photo by danigirl2000_2190531 photo by danigirl2000_2190531
photo by danigirl2000_2190531
Ready In:
2hrs 23mins
Ingredients:
20
Serves:
6
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ingredients

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directions

  • -Preheat oven to 350 degrees F.
  • Heat olive oil in bottom of 4 to 5 quart heavy-bottomed Dutch oven.
  • Brown cubes of lamb in oil, in batches, remove lamb to plate. Add onions to pot, scraping up brown bits and stirring.
  • When softened, add crushed garlic; stir to incorporate, then add carrots.
  • Cook 2 to 3 minutes.
  • Add curry, salt, pepper, cinnamon, ginger, cloves, lemon zest, cayenne or pepper flakes, and rosemary.
  • Stir to mix in well, then add water and wine. Raise heat and let the liquids bubble. Lower heat, then add the tomatoes, balsamic vinegar, and the lamb cubes.
  • Add dried fruits, the lemon juice, and the almonds.
  • Adjust seasonings to taste, adding more water if the stew seems too thick.
  • Add 1/2 cup of cilantro, cover pot, and place in oven for 75 to 90 minutes.
  • From time to time, check stew, adding water as needed to keep it moist. When lamb is tender and dried fruits have softened almost enough to become part of the sauce, remove from oven and stir in remaining cilantro.
  • Let stew rest 5 minutes and serve.

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Reviews

  1. This recipe is heavenly! We all enjoyed it and my guests would not leave if I didn't share the recipe with them. Thankyou for a recipe I will.enjoy many times over.
     
  2. Bergy originally suggested this recipe as one we would like. Thanks Bergy! I'm normally put off by so many ingredients, but it was really easy to assemble (and that didn't take nearly as long as bijoudog suggested). Our cilantro was a bit sad, so I used a combo of mint and parsley instead, and didn't put the carrots in it. I made this with prunes, apricots, and a few pieces of crystalised ginger for the fruit. We had this over couscous with currants onions, and preserved lemon.
     
  3. I scaled this for 4 servings. This is absolutely delicious! Every bite was like a different blend of flavours. Loved the addition of the nuts and fruits. (I used apricots, raisins and prunes)This will be a favourite. Thanks for posting. =)
     
  4. This really is superb. It is one of my go-to party dishes. And yes, by the second forkful, people start asking for the recipe. I have made it many times, It works perfectly as a braise in the oven, or in a slow cooker as well a stove top stew. No lamb? No problem. It is delicious with beef, chicken or venison. I replace the lemon zest with a quarter of a preserved lemon (Recipe #295914) minced as fine as possible. If you do, remember to adjust the salt. Also, I double the dried fruit, and use as many kinds as I have: apricots, cherries, raisins, prunes, cranberries - you name it. You'll want plenty of couscous, rice or noodles alongside to soak up the wonderful juices. Add a green salad, and dinner is ready.
     
  5. Wow, I happend to have all ingredients but dried fruits. Picked raisins from my husband's musli and added dried blueberries and South African fruity chutney. Good, so good. Served with rice and as suggested mashed potatoes. Both good.
     
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Tweaks

  1. I scaled this down for 2 people and I will be making adjustments for the heat. I used white pepper instead of black pepper and that may have led to the heat. Cutting a tad on the ginger, curry and cayenne will improve for my household's taste, we are more accustomed to more subtle dishes with a med twist. <br/><br/>Fruits were raisins, apricots (which I normally cannot take) and prunes. They added a lovely sweetness that lingered over the heat that is on the backside of the bite. I avoided the nuts entirely but will possibly pine nuts in the future since almonds are a hazard. <br/><br/>For a first time Moroccan dish..fantabulous!
     
  2. This really is superb. It is one of my go-to party dishes. And yes, by the second forkful, people start asking for the recipe. I have made it many times, It works perfectly as a braise in the oven, or in a slow cooker as well a stove top stew. No lamb? No problem. It is delicious with beef, chicken or venison. I replace the lemon zest with a quarter of a preserved lemon (Recipe #295914) minced as fine as possible. If you do, remember to adjust the salt. Also, I double the dried fruit, and use as many kinds as I have: apricots, cherries, raisins, prunes, cranberries - you name it. You'll want plenty of couscous, rice or noodles alongside to soak up the wonderful juices. Add a green salad, and dinner is ready.
     
  3. bijoudog, I prepared your lamb stew last night, using coconut milk instead of water, and set it up to cook slowly all day today. While the meat was tender, I'm sorry to say I didn't enjoy the flavor of the sauce as much as I'd anticipated. I usually enjoy savory dishes that call for fruits, and I especially love curries, but I guess it wasn't meant to be for me and this dish. Thanks for posting nevertheless! (I'm not rating this dish because my adaptations might be what made a less tasty result for us.)
     

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