What We Ate
A weblog of culinary experiences
October 09, 2002
Moroccan Style Lamb Stew
It's starting to get cold here in the Northeast as fall rolls around. One of the nice things about colder weather is that we get to make and enjoy stews. This particular stew is from The Best Recipe. We made this for the first time in the fall of last year and then again in the winter. It's really quite simple to make and has a pretty unique flavor, full of spice and aroma. It's delicious served over basmati rice or couscous.
Small chunks of lamb shoulder/stew meat are browned in a Dutch Oven and removed when they're brown. The delicious fond is picked up via two onions, chopped coarsely, and a few cloves of minced garlic. Then a few tablespoons of flour, as well as some cinnamon, cumin, and coriander. A can of skinned tomatoes in their juices is added, as well as some wine for flavor if you're into that sort of thing. Add the lamb again, cover, and put the whole thing in a low oven for about two hours. When the lamb is tender, a can of chickpeas is added, stirred up, and put back in the oven for 10 or 15 minutes to heat through. Toss in some chopped parsley or cilantro at the end and you're done.