Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The sweet flavor of the prunes and the spices give this dish a Moroccan accent. It takes a little work to put together, but the results are worth it.

Martha Stewart Living, February 1998

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Servings:
6
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Ingredients

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Directions

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  • In a medium mixing bowl, combine ground cinnamon, 2 teaspoons cumin, 1 teaspoon coriander, 1 tablespoon fresh ginger, flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss lamb pieces with the spice mixture to coat.

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  • In a Dutch oven or a large saucepan, heat 2 tablespoons olive oil over medium-high heat. Add lamb in 2 to 3 batches, in a single layer, and sear until dark brown on all sides, about 6 minutes per batch. Add the remaining tablespoon olive oil during searing if pan becomes dry. Remove the lamb pieces, and set aside.

  • Reduce heat to medium; add 1 tablespoon butter. Add onions and sugar; cook 10 minutes, stirring frequently, scraping up brown bits on bottom of pan while stirring the onion.

  • Reduce heat to medium low, add minced garlic, and cook until brown and well caramelized, about 15 minutes.

  • Preheat oven to 325 degrees. Stir in stock, tomatoes, star anise, cinnamon sticks, carrots, remaining 2 teaspoons cumin, 2 teaspoons coriander, 1 tablespoon ginger, remaining 1 teaspoon salt, and reserved lamb. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, uncovered, for about 1 hour, until lamb is tender and sauce is thick.

  • Meanwhile, place sweet potatoes in a large saucepan; cover with cold water. Bring to a boil, reduce heat to medium, and simmer, uncovered, for 15 minutes, until very tender when pierced with a fork. Drain potatoes, and return to saucepan. Dry potatoes over medium-low heat for 1 minute. Pass potatoes through a food mill into a medium bowl. Stir in remaining 3 tablespoons butter; add salt to taste. Set aside, loosely covered.

  • If using spinach, place in a large skillet over medium-high heat. Season to taste with salt and pepper, cover, and cook until wilted, about 1 1/2 minutes. Drain, and rinse under cold water to stop the cooking. Set aside.

  • Remove star anise and cinnamon sticks from the stew. Stir in cherries and prunes. Transfer mixture to a deep 2-quart casserole, and place a layer of spinach, if using, over the stew. Spoon the sweet potato mixture onto the stew. Place on a baking sheet, and bake for 30 minutes. Sprinkle with freshly grated nutmeg.

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Reviews (1)

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
11/17/2007
I have made this many times since I found it in Martha Stewart Living. The combination of flavors is fantastic. Usually I make extra stew and freeze it, then serve that portion over freshly-baked yams after reheating.