Moroccan Lamb Stew (Williams-Sonoma)

Name: Moroccan Lamb Stew (Williams-Sonoma)
Prep time: 15 min
Cook time: 2 h 25 min
Total time: 2 h 40 min
Yield: 6 serving(s)
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

Submitted by Dr. Jenny

"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."

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Ready In:: 2hrs 40mins
Ingredients:: 16
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

Preheat oven to 350°F.
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.
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.
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.
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.
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.
Transfer the stew to a serving bowl and garnish with the parsley. Serve immediately.

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RECIPE SUBMITTED BY

Dr. Jenny

I work full-time as a School Psychologist in Michigan. Besides the kids, one of the best aspects of the job is summer vacation, when I can concentrate on doing more of the things that I like to do---like look up recipes and play games on Recipezaar!!! I married my wonderful and handsome husband, Sean, in August 2007. He is becoming a wonderful gardender and tends to both our veggie and herb gardens. We really enjoy cooking with our own fresh ingredients. We most often cook together, so my reviews typically reflect our joint opinions. He's the better cook, so I pick up a lot of my techniques from him. My other interests include reading (now that I have time), Irish dancing (I've taken a class for the last several years), "appreciating" wine (I use the term very loosely), and listening to and going to see Irish bands (I love the Pogues). I also enjoy travelling, especially around Western Europe, where I have been multiple times. One of my favorite places is Italy, and Sean and I had a great time on our honeymoon eating, drinking, and sightseeing in the Cinque Terre and in Tuscany. This July 2009, we expanded our horizons to Eastern Europe and visited the Czech Republic, Slovenia, and Croatia. Two of my favorite dishes on the trip were Croatian: fish brodet and Hvarska gregada. I am looking forward to trying my hand at making them at home as I see that someone on Zaar, who is Croatian, posted recipes for both! Besides my husband, the other lights of my life are my cats: Chloe, Pip, and my newest ragdoll cat, Giselle, all of whom I absolutely adore. <a href="http://s341.photobucket.com/albums/o388/courjen/?action=view¤t=PipChloe_web.jpg" target="_blank"><img src="http://i341.photobucket.com/albums/o388/courjen/PipChloe_web.jpg" border="0" alt="Pip and Chloe"></a> <a href="http://i341.photobucket.com/albums/o388/courjen/Giselle_zaar.jpg" target="_blank"><img src="http://i341.photobucket.com/albums/o388/courjen/Giselle_zaar.jpg" border="0" alt="Giselle"></a> I've participated in the following events: <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt= "Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/calendar%20clips/Copyofsoybean.jpg" border="0" alt="Photobucket"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif" border="0" alt="Photobucket"> I most recently had the privelege of being on the ZWT5 Team, the Sultans of Spice, with a great group of people. We came in second place! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src=http://home.insightbb.com/~webdesign5/Logo1a.jpeg>

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