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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
- 3 pounds Lamb Shoulder
- 1 teaspoon Ginger
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 teaspoon Ras-el-Hanout (optional)
- 1 teaspoon Cinnamon
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1 Onion
- 2 Garlic Cloves
- 3 cups Chicken Stock
- 1 Orange (Rind & Juice)
- 1 cup Dates (Pitted and Halved)
- 1/2 cup Green Olives (Pitted and Halved)
- Olive Oil
- 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).
- 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.
- 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.
- 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.
- 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.
- Serve over couscous and enjoy!
- This recipe was entered in the contest for Your Best Recipe with Citrus & Olives