Monday, October 30, 2006

Allison's Lamb Stew

Allison’s Lamb Stew

Prep time: 20 minutes
Cooking time: 2 hours

Serves 4-8 (depends on your appetite)

1 3/4 tsp Ras El Hanout (special The Spice Trader Blend of 24 spices - and gives the dish a really subtle but awesome flavor)
3/4 tsp sea salt or kosher salt
2 pounds lamb stew meat cut into cubes
2 tbsp olive oil
2 cups chopped onions
3 garlic cloves, minced
1 1/3 cups water or stock
1 1/2 cups of dried figs or apricots chopped
1/4 cup chopped fresh parsley
1 tbsp raw honey ( I would just use a touch next time around - the fruit makes it sweet enough for me)

1. Put Ras El Hanout in a bowl with the salt. Add the lamb and toss to coat with the spice mixture.

2. Heat oil in a heavy large pot over medium-high heat. Working in batches, add lamb to the pot and sauté until brown on all sides, about 4 minutes per batch.

3. Return all the lamb to pot. Add the onion and garlic and sauté for 5 minutes.

4. Add 1 1/3 cups water/stock and bring to boil. Reduce heat; cover and simmer until the lamb is almost tender, stirring occasionally, about 1 hour 30 minutes.

5. Add figs or apricots to the lamb. Cover and simmer until the lamb is very tender, about 20 minutes longer.

6. Stir in parsley and honey. Season with sea salt and freshly ground black pepper.

It is great with couscous or rice!

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