Moroccan Lamb Stew With Carrots And Olives
serves 6-8
A great Sunday dinner dish, this stew simmers for an hour filling the house with the smell of spices and lamb. Your mouth will water long before the dish is done.
2-3 pounds lamb shoulder (fat removed), cut into 1-inch cubes
3 tablespoons olive oil
2 medium yellow onions, chopped
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
1 8-ounce can whole peeled tomatoes, chopped or pureed
2 cups low-sodium chicken broth
2 medium carrots, chopped
1 cup pitted Kalamata olives
1/4 cup chopped fresh mint
2 teaspoons lemon zest
2 teaspoons fresh lemon juice
prep: 15 minutes
total: 1 hour 15 minutes
heavy pot with cover
tongs
can opener
2. Heat another tablespoon of oil in the same pan, and add the onions and a sprinkling of salt and pepper. Cook, stirring occasionally, until the onions begin to change color, about 2 minutes.
3. Stir in the ginger, cumin, cinnamon and red pepper flakes. Cook, stirring often, until the spices toast and meld with the onion, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute.
4. Add the lamb back to the pot along with the tomatoes and chicken broth. Reduce the heat, cover, and simmer until the lamb is tender, about 1 hour. Add the carrots and olives about 30 minutes before the lamb is done.
5. Just before serving, stir in the mint, lemon zest and lemon juice.
