May. 29th, 2015

akienm: (Default)
2 yellow onions, finely chopped
3 carrots, peeled and chopped
1 cup chopped dried dates

3 lb. ground lamb
2 1⁄2 cups lamb stock

1 cup canned crushed tomatoes
3 garlic cloves, minced
1 tsp. ground cumin
1⁄4 tsp. saffron threads
1 Tbs. peeled and minced fresh ginger
2 Tbs. finely chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste

Chop all things needing chopping

Carmelize the onions and set aside.

Cook lamb in skillet (oil if needed). Remove from pan and set aside covered to keep the heat.

Deglaze skillet with stock

Add carrots. Cook the carrots to just barely soft while cooking down the stock

Add remaining ingredients

Cook until parsley is tender and everything else is nicely mixed and warm (in case the set aside items cooled)

Original: http://www.williams-sonoma.com/recipe/moroccan-lamb-stew.html

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Akien MacIain

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