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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Morrocan lamb stew. Ingredients:
1/2 cup oil |
3 lbs lamb stew meat, cut into 1/2-inch pieces |
2 cups chopped onions |
1 1/2 cups water |
1/4 teaspoon saffron thread |
1 cinnamon stick |
3/4 lb pitted prune |
3 tablespoons honey |
2 1/4 teaspoons ground cinnamon |
Directions:
1. Season lamb with salt and pepper. Working in batches, add to pot and saute until brown on all sides, about 3 minutes per batch. Using slotted spoon transfer lamb to a bowl. Add onion to pot; saute 2 minutes. Return lamb, stir in water, saffron, cinnamon stick and 1/4 cup oil. Bring to a boil. Reduce heat , cover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours.
2. Using a slotted spoon, transfer lamb to bowl. Discard cinnamon stick. Add pitted prunes and summer 10 minutes. Stir in honey and ground cinnamon. Increase heat and boil mixture until it resembles a thick syrup, about 15 minutes. Return lamb to pot and season with salt and pepper.
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