Recipe by Kate H.
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!
- 8 ounces pitted dried cherries (Trader Joe's)
- 1⁄2 cup olive oil
- 1⁄2 cup unsalted butter
- 4 lbs lamb shoulder, trimmed of fat, cut into 1 1/2-inch cubes
- kosher salt & freshly ground black pepper
- 2 yellow onions, finely chopped
- 2 teaspoons toasted ground coriander
- 1 teaspoon cinnamon
- 1 teaspoon freshly grated ginger
- 1 pinch saffron thread
- 2 teaspoons preserved lemons, chopped (or the zest of 2 lemons, finely chopped)
- 3 -4 cups rich dark stock (beef,lamb or roasted chicken)
- 2 tablespoons honey
- 3 tablespoons toasted sesame seeds
Directions See How It's Made
- Rehydrate the cherries in a bowl with about a cup of warmed stock. Let soak until needed.
- 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.
- 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.
- Serve over couscous, mixed with a few chopped Kalamata olives. Top with toasted sesame seeds and enjoy with a glass of Cabernet Franc.
- 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!
- I toasted the ground coriander in a frying pan until it was smoky & fragrant.
- I used beef broth, and lemon zest.