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Prep time
45 minutes
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Cook time
1 hour 30 minutes
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Serves
6-8
Author Notes
My love for Moroccan cuisine started in a massive spice store where I found myself deeply drawn to smoked paprika, ground cardamom and ras el hanout. The aroma of smoked paprika was something I craved after that first addictive inhale and began a hunt for the best applications of these colorful spices.
Traditionally, this lamb stew might be served in a tagine, but a dutch oven is a beautiful replacement, the live fire preparation infuses one more important note in the flavors; that of grilled smoke.
If lamb is not your favorite meat, try beef stew meat, chicken thighs, or a dense squash, similar to Kobacha or Butternut for a vegetarian replacement.
As with all stews, this recipe improves on the second day, so go ahead and make a double batch. Try to find the best spices to fully engage your senses! Once you dive into the world of Moroccan cuisine, you’ll put the new flavors to great use. —Valerie Gordon
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Ingredients
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2 1/2 pounds
trimmed lamb shoulder, cut into cubes
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2 tablespoons
kosher salt
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1/2 teaspoon
ground black pepper
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3 tablespoons
canola or grape seed oil
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3 tablespoons
minced garlic, approximately 5 cloves
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10 ounces
diced onion
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2 tablespoons
tomato paste
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3 tablespoons
grated fresh garlic
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2
cinnamon sticks
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3 cups
chicken or beef broth
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1/2 teaspoon
smoked paprika
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1/4 teaspoon
cayenne pepper
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2 1/2 ounces
honey
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3 ounces
raisins
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6 ounces
dried apricots
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4
tangerines or small oranges
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2 handfuls
cilantro
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1 cup
pomegranate seeds
Directions
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Set your grill for indirect heat. Adjust temperature so it arrives at approximately 350° F. Set cast iron pot over indirect heat.
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Place prepared lamb in a medium sized bowl, sprinkle with salt and black pepper, toss.
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Pour oil into heating pot. Working in batches, brown the raw lamb on all sides, ensuring not to overcrowd the pot.
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When finished parcooking the lamb, place diced onions and garlic into pot. Cook until soft and translucent. Add tomato paste, stir. Add grated ginger, stir. Add cinnamon sticks. Add broth.
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Place parcooked lamb into pot. Add nutmeg, cardamon, smoked paprika, cayenne pepper, and honey. Stir to combine.
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Allow to cook uncovered, then place apricots and raisins in hot water to rehydrate. Let sit for 30 minutes while stew is cooking.
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Once fruits have plumped up a bit, add to the stew, and stir. When the liquid has reduced about halfway and becomes a thick, flavorful sauce, your stew is just about done, approx. 1 hour.
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Remove stew from heat, zest the tangerines over the stew. Slice and brush the zested tangerines with olive oil and grill for 1 minute.
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Pour stew into serving vessel. Finish with almonds, pomegranate, cilantro, and grilled tangerines. Serve alongside rice, couscous, grilled baguette, or pita.
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