Author Notes
A simple and delicious dish bursting with rich Moroccan and Mediterranean flavors! Feel free to substitute Lamb Shoulder with Beef Chuck or Chicken. —Chef Merlin
Ingredients
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3 pounds
Lamb Shoulder
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1 teaspoon
Ginger
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1 teaspoon
Cumin
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1 teaspoon
Coriander
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1 teaspoon
Ras-el-Hanout (optional)
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1 teaspoon
Cinnamon
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2 teaspoons
Salt
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1 teaspoon
Pepper
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1
Onion
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2
Garlic Cloves
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3 cups
Chicken Stock
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1
Orange (Rind & Juice)
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1 cup
Dates (Pitted and Halved)
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1/2 cup
Green Olives (Pitted and Halved)
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Olive Oil
Directions
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Preheat a Dutch Oven over medium heat and coat the bottom of the pan with olive oil. Dice the Lamb Shoulder in 1-inch cubes and season with the dry ingredients (Ginger, Cumin, Coriander, Ras-el-Hanout, Cinnamon, Salt, Pepper).
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Place the diced Lamb into the pot and sear on all sides for 5-8 minutes. Add 1 diced onion and 2 sliced cloves of garlic to the pot and saute with the lamb until soft.
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Add the chicken stock to the pot and lower heat to a simmer. Peel the rind off of the orange into long strips and then juice the orange. Add both the rind and the juice to the pot. Cover the pot with a lid and simmer for 1 1/2 hours-2 hours, until the lamb is tender.
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Once tender, add in the dates and olives and simmer for an additional 20-30 minutes. Taste for seasoning and add stick of cinnamon or additional orange rind if necessary.
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To thicken the liquid, remove the lamb from the pot, and turn heat to high for 5-10 minutes until sauce is reduced. Garnish with some cilantro or a dollop of Greek yogurt.
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Serve over couscous and enjoy!
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