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Moroccan Lamb

Using dried fruit (such as prunes and apricots) in savory dishes is traditional in Moroccan and Middle-Eastern cooking. To cook the couscous, follow the directions on the package; season with a bit of olive oil, salt, and pepper, and sprinkle with some chopped fresh cilantro.

  • prep: 15 mins
    total time: 45 mins
  • servings: 4

Ingredients

  • 5 teaspoons olive oil
  • 1 1/4 pounds boneless leg of lamb, cut into 1-inch cubes
  • Coarse salt and ground pepper
  • 1 large onion, halved and sliced
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon paprika
  • 1/2 cup dried apricots, halved
  • 1/2 cup pitted prunes
  • 1 can (14 1/2 ounces) whole peeled tomatoes, drained
  • 1/2 cup packed fresh cilantro leaves, plus more for garnish for the lamb
  • 2 tablespoons fresh lime juice
  • Best Couscous, for serving (optional)

Directions

  1. Step 1

    In a 5-quart saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, 3 to 5 minutes. Transfer to a plate.

  2. Step 2

    Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2 to 4 minutes. Add paprika, apricots, prunes, tomatoes, and 3 cups water. Bring to a boil; reduce heat. Simmer, partially covered, until tomatoes begin to break apart and sauce is thickened, 25 to 30 minutes.

  3. Step 3

    Return lamb and any accumulated juices to pan; cook until heated through, about 1 minute. Stir in cilantro and lime juice. Serve lamb with couscous, if desired; garnish with more cilantro.

Source
Everyday Food, September 2004

Reviews (3)

  • 1 Feb, 2009

    This recipe is a keeper! I added about 1/2 teaspoon cinnamon. Also threw in a handful of baby spinach along with the cilantro.

  • 10 Sep, 2008

    This is a great recipe! I add half a can of garbanzo beans along with the meat and cook all together a little longer. Delicious!

  • 15 Jan, 2008

    I prepared Moroccan lamb for my family.
    It was delicious, they talked about it for days.
    I would rate this recipe a TEN!