Friday, November 12, 2010
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan Lamb and Fruit Stew Recipe. Enjoy tasty Moroccan cooking and learn how to make Moroccan Lamb and Fruit Stew.
Spices, dried apricots, and dates meld perfectly in this exotic spicy-sweet stew. A boneless leg of lamb or beef bottom round roast is coated in spices and browned before being transferred to a slow cooker. This stew simmers on low heat for 7 to 9 hours, making it the perfect dish for a busy weeknight or any-night meal. Serve this delicious stew over cooked couscous or rice.
2 pounds boneless leg of lamb or beef bottom round roast
1 to 2 teaspoons crushed dried red pepper
3/4 teaspoon ground turmeric
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons olive oil or cooking oil
2 large onions, chopped
3 cloves garlic, minced
1 14-ounce can beef broth
1 tablespoon cornstarch
2 tablespoons cold water
1 cup pitted dates
1 cup dried apricots
Hot cooked couscous or rice
1/4 cup toasted slivered almonds
Orange peel curls (optional)
1. Trim fat from meat. Cut meat into 1- to 11/2-inch pieces. In a shallow bowl combine crushed red pepper, turmeric, ginger, cinnamon, and salt. Coat meat with seasoning mixture. In a large skillet heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. Transfer meat to a 31/2- or 4-quart crockery cooker. Add onions and garlic; stir to combine. Pour beef broth over all.
2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 31/2 to 41/2 hours or until meat is tender.
3. Skim off fat from cooking juices. Combine cornstarch and cold water; stir into cooker. Add dates and apricots; stir to combine. If using low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes more on high-heat setting or until mixture is slightly thickened and bubbly. To serve, spoon stew over hot couscous or rice. Top with almonds. Garnish with orange peel curls, if desired.
Recipe source BHG.com
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