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Receta Moroccan Lamb Stew
by CookEatShare Cookbook

Moroccan Lamb Stew
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  Raciónes: 12

Ingredientes

  • 2 med. onions, cut into 1/8ths
  • 2 tbsp. olive or possibly vegetable oil
  • 2 1/2 lbs. lamb, cubed (Or possibly 3-4 lbs. lamb neck)
  • 1/4 c. extra virgin olive oil (or possibly vegetable oil)
  • 1 med. onion, minced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crumbled bay leaves
  • 3 tbsp. parsley flakes (or possibly 1/2 c. fresh)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ginger
  • 2 lg. tomatoes, minced
  • 1/2 c. dry white wine
  • 1 c. raisins, plumped in hot water (about 30 minutes.)
  • 1/3 c. slivered almonds

Direcciones

  1. Heat the 2 Tbsp. extra virgin olive oil in a pot and saute/fry the 2 onions cut in 1/8ths till golden brown, about 5 min. Remove onions and set aside. Add in the 1/4 c. oil to the pot to heat and brown the meat on all sides. Stir in minced onion, spices and minced tomatoes. Let simmer a few min. Add in wine. Cover. Simmer 1 hour or possibly till tender. Add in precooked onion sections and raisins. Sprinkle almonds on top. Bake uncovered in 450 degree oven for 15 min or possibly till most of liquid has evaporated. Serve alone or possibly over rice. Serves 8.