Moroccan Lamb With Dried Plums And Honey
Prep Time 20 minutes Cook Time 1 1/2 hours Serves 25
Ingredients4 oz butter or margarine
2 oz vegetable oil
8 lb boneless lamb shoulder, cut into 1 to 1 1/2-inch cubes
13 1/2 oz sliced yellow onions
1 T cinnamon
2 tsp ground ginger
1/8 tsp saffron (optional)
36 oz lamb stock or water
27 oz pitted dried plums*
3 1/2 oz honey
To Taste salt and pepper
1 cup per serving hot prepared couscous
2 oz toasted sesame seeds
Orange slices (optional)
*Canned dried plums may be substituted for pitted dried plums. Drain liquid and pat dry with a paper towel.
DirectionsIn large skillet or Dutch oven, heat butter and oil over medium-high heat. Brown lamb, about 5 minutes. Remove lamb. Add onions; cook and stir 3 to 4 minutes or until soft but not browned. Add cinnamon, ginger and saffron, if desired; cook and stir 3 minutes. Add lamb stock; bring to a boil. Return lamb to pan; reduce heat to low. Cover; simmer 45 minutes. Add dried plums; simmer about 20 minutes longer or until meat is tender. Stir in honey; season to taste with salt and pepper. To serve, spoon lamb mixture over prepared couscous. Sprinkle with sesame seeds. Garnish with watercress and orange slices, if desired.
Recipe created by Square One (San Francisco, CA).
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