Moroccan Lamb Stew (Williams-Sonoma)

I made this lamb stew one night when my sister was joining us for dinner. We all enjoyed this dish, but DH and I found it to be a little sweet and would cut back on the dates next time (but then again, I am very sensitive to sweet). My sister, on the other hand, thought it was perfect as is, loved it, could not stop talking about it, and even ran out and bought a Dutch Oven just so she could make this recipe herself at home.

• Ready In: 2 hrs 40 mins
• Serves: 6

Ingredients

• 4  tablespoons olive oil
• 2  yellow onions, finely chopped
• 3  carrots, peeled and chopped
• 3  lbs  cubed lamb, for stewing
• 1⁄2 cup all-purpose flour
•  salt, to taste
•  fresh ground pepper, to taste
• 3  garlic cloves, minced
• 1  teaspoon ground cumin
• 1⁄4 teaspoon saffron thread
• 1  tablespoon fresh ginger, peeled, minced
• 2 1⁄2 cups  beef stock
• 1  cup  canned crushed tomatoes
• 1  cup  chopped dried dates
• 1  orange, juice and zest
• 2  tablespoons fresh flat-leaf parsley, finely chopped

Directions

1. Preheat oven to 350°F.
2. In a Dutch oven over medium heat, warm 1 Tb of olive oil. Add the onions and saute until softened, about 5 minutes. Add the carrots and cook until slightly softened, about 3 minutes more. Transfer to a bowl and set aside.
3. Pat the lamb dry with paper towels. Place the flour in a large bowl or sealable plastic bag and season with salt and pepper. Add the lamb in batches and stir or shake to coat thoroughly with the seasoned flour.
4. Warm the remaining 3 Tb oil in the pot over medium-high heat. Working in batches to avoid crowding, add the lamb and brown on all sides, 4 to 5 minutes for each batch. Transfer to a bowl and set aside.
5. Return the onion mixture and the lamb along with any accumulated juices to the pot. Add the garlic, cumin, saffron and ginger and stir to coat the meat and vegetables. Add the stock and bring to a boil, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Add the tomatoes, dates, and orange zest and juice and bring to a boil over high heat.
6. Cover the pot, transfer to the oven and bake until the meat is tender, 1 1/2 to 2 hours. If the sauce seems too thin, using a slotted spoon, transfer the meat and vegetables to a bowl and boil the sauce on the stovetop until thickened. Return the meat and the vegetables to the pot. Taste and adjust seasonings.
7. Transfer the stew to a serving bowl and garnish with the parsley. Serve immediately.