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    You are in: Home / Recipes / Moroccan Lamb Stew With Dried Cherries and Lemon Recipe
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    Moroccan Lamb Stew With Dried Cherries and Lemon

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    1 hr

    1 hr 30 mins

    Kate H.'s Note:

    This is one of our favorite colder-weather recipes. It's excellent. Be sure to read the notes at the bottom of the page before you go grocery shopping & start to cook. You may want to make adjustments to the ingredients. Enjoy!

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    Units: US | Metric


    1. 1
      Rehydrate the cherries in a bowl with about a cup of warmed stock. Let soak until needed.
    2. 2
      In a large, heavy saute pan, heat 2 T olive oil with 2 T butter over high heat. Season the lamb with salt and pepper and saute in batches, not overcrowding the pan, so all sides are browned. Transfer to a large saucepan or casserole. Continue this process until allo the lamb is well browned.
    3. 3
      Reheat the saute pan over medium-high heat. Add olive oil and saute the onions to translucent, about 10 minutes. Add the spices and cook until the aromas start to come up, 2-3 minutes. Deglaze with some of the stock and add this to the pan with the lamb. Add the remaining stock and bring to a boil. Reduce the heat, cover and simmer for 45 minutes. Add the rehydrated cherries with their soaking liquid and the preserved lemon (or lemon zest). Continue cooking for about 15-20 minutes more, or until the lamb is very tender. Add the honey and season to taste with additional salt and pepper.
    4. 4
      Serve over couscous, mixed with a few chopped Kalamata olives. Top with toasted sesame seeds and enjoy with a glass of Cabernet Franc.
    5. 5
    6. 6
      This dish has A LOT of butter. By mistake, I only used 2 T, in stead of ½ cup Next time, I wouldn't use any at all. There is enough olive oil & liquid from the lamb to sufficiently cook the lamb without the butter. This will cut calories by A LOT, too!
    7. 7
      I toasted the ground coriander in a frying pan until it was smoky & fragrant.
    8. 8
      I used beef broth, and lemon zest.

    Ratings & Reviews:


    Nutritional Facts for Moroccan Lamb Stew With Dried Cherries and Lemon

    Serving Size: 1 (392 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1761.5
    Calories from Fat 1374
    Total Fat 152.7 g
    Saturated Fat 61.1 g
    Cholesterol 387.8 mg
    Sodium 284.4 mg
    Total Carbohydrate 18.2 g
    Dietary Fiber 3.0 g
    Sugars 11.0 g
    Protein 78.0 g

    The following items or measurements are not included:

    dried cherries

    preserved lemons


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