From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
In a Dutch oven over high heat, brown meat on all sides in oil. Lower heat to simmer and add the next 8 ingredients. Cover and simmer for 2 hours, stirring occasionally until meat is tender. Saute onion in butter until light brown. Add cinnamon, pepper, 1/2 cup sugar and raisins. Cook for 10 minutes or until thick. Add 1/2 of the juice from the stew to the raisin mixture and continue to cook adding more sugar to taste until mixture is dark brown. Add raisin mixture to the stew.
NOTE: This is an authentic Moroccan dish.
SERVINGS: 6 - 8
- 2 to 2-1/2 pounds lamb, cubed
- 1-1/2 Tablespoons oil
- 2 medium tomatoes, peeled, seeded and diced
- 2 medium onions, diced
- 1 teaspoon pepper
- 1 teaspoon salt
- 1/2 teaspoon chopped parsley
- 1/4 teaspoon saffron or
- 1/2 teaspoon tumeric
- 1/2 teaspoon cinnamon
- 1/2 cup water
- 1 pound onions, sliced
- 2 Tablespoons butter
- 2 teaspoons cinnamon
- 1 teaspoon pepper
- 1/2 to 1 cup sugar
- 1 cup raisins, washed
TO PREPARE:
In a Dutch oven over high heat, brown meat on all sides in oil. Lower heat to simmer and add the next 8 ingredients. Cover and simmer for 2 hours, stirring occasionally until meat is tender. Saute onion in butter until light brown. Add cinnamon, pepper, 1/2 cup sugar and raisins. Cook for 10 minutes or until thick. Add 1/2 of the juice from the stew to the raisin mixture and continue to cook adding more sugar to taste until mixture is dark brown. Add raisin mixture to the stew.
NOTE: This is an authentic Moroccan dish.
SERVINGS: 6 - 8
