Moroccan Lamb
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Everyday Food, September 2004
- Prep Time 15 minutes
- Total Time 45 minutes
- Yield Serves 4
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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
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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.
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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.
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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.
This recipe is a keeper! I added about 1/2 teaspoon cinnamon. Also threw in a handful of baby spinach along with the cilantro.
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!
I prepared Moroccan lamb for my family.
It was delicious, they talked about it for days.
I would rate this recipe a TEN!