Weeknight Cooking

Dinner Tonight: Moroccan Lamb + Celery Root Puree

January 14, 2013

You would be hard-pressed to find a more wintery meal than this. It celebrates our desire for hearty suppers with a warmly seasoned lamb stew, brightened by the sunny pleasures of citrus. An apple and celeriac puree lends the meal a rare and magical combination of rib-sticking-ness and physician-approved lightness. It's an exotic take on meat and potatoes that we're convinced will please every last person at the table, and perhaps the cook most of all because -- as always -- it comes together in under an hour. 

The Menu 

Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.

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Autumn Celeriac Puree by Sonali aka the Foodie Physician 

Moroccan Style Lamb by healthierkitchen

The Grocery List

Serves 4 generously

2 pounds boneless lamb shoulder
1 cup prunes
2 cups winter squash
(healthierkitchen suggests butternut or acorn)
1/2 cup green olives
Fresh parlsey
1 celeriac (celery root)
1 potato
1 Granny Smith apple
Heavy cream

We bet you've got butter, olive oil, salt, pepper, onion, garlic, bay leaf, turmeric, cumin, coriander, paprika, cinnamon, and lemons. If not, you'll be needing all of that too. It sounds like a lot, but once you load up, you'll basically have the start of a serious spice cabinet and thus the makings of many delicious weeknight meals. 

The Plan

1. Both recipes come together with relative ease -- especially considering the seriously flavorful final products. However, the stew does need a bit more time, so begin with that. 

2. Brown the lamb and set it aside. Add the aromatics and stock. Return the lamb to the pot along with the olives, prunes and zest. Simmer for 30 to 45 minutes.

3. Now turn your attention to the puree. It's a pretty basic preparation; if you've made mashed potatoes, you know what to do. Boil the vegetables, heat the cream, and whip it all together!

4. If all has gone well (and we bet it has) the lamb should be finished right around the same time as the puree. Serve and enjoy! 


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Miranda Rake

Written by: Miranda Rake

Miranda is a writer and editor in Portland, OR. She has a sweet, curious toddler, and is passionate about all of the usual things like farmers markets, Phoebe Waller-Bridge, and swimming in the sea. She hates leaf blowers and writing in the third person. Until recently, she owned and operated a small jam company, as is typical for a Portland-based millennial like herself.