Register    Reset Password

Moroccan Lamb and Fruit Stew

Submitted by: bonita on October 7, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Loading...
Moroccan Lamb and Fruit Stew

This fruit and lamb stew offers a gentle introduction to exotic Moroccan cuisine which has absorbed Berber, Moorish, Mediterranean, and Arab influences. Spices contribute to a complex flavor palate, rather than a fiery assault. Other unexpected flavors used in conjunction with meat include mint, olives, oranges, lemons, and parsley.

Difficulty: Easy

Servings: 6-8

Prep Time: 30 minutes   Cook Time: 4 to 9 hours  

Ingredients

3/4 teaspoon ground turmeric
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1 to 2 teaspoon crushed dried red pepper
1/2 teaspoon salt


2 pounds well trimmed, boneless leg of lamb or
lamb stew cut into 1- to 1-1/2-inch pieces
2 tablespoons olive oil or cooking oil
2 large onions, chopped
3 cloves garlic, minced
1 14-1/2 oz can unsalted chicken broth

1 cup pitted dates
1 cup dried apricots, halved or quartered
Hot, cooked couscous (or rice)
(Optional: lemon zest, orange zest, chopped mint, or chopped parsley)
1/4 cup toasted, slivered almonds
Orange or lemon peel curl (optional)

Directions

In a shallow mixing bowl combine turmeric, ginger, cinnamon, crushed red pepper, and salt. Pat meat dry as possible, then coat meat with seasoning mixture. In a large skillet, heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. As each third is browned, transfer meat to a 4-quart slow cooker. Add onions, and garlic; gently stir to combine. Pour chicken broth over all.


Cover and cook on low heat for 7 to 9 hours or on high heat for 3-1/2 to 4-1/2 hours or until meat is tender. Skim fat from the surface. (Drag a corner of a paper towel across the surface.)

Add dates and apricots; stir to combine. If using low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes more or until mixture is slightly thickened and bubbly.

Prepare couscous or rice with one or more of the following accents: lemon zest, orange zest, chopped mint, or parsley. To serve, spoon stew atop couscous or rice. Top with almonds. Garnish with additional citrus peel curls. Makes 6 to 8 servings.

Categories: Crock Pot, Entertaining, Lamb, Special Occasions

Tags:

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.


Other recipes you may enjoy:





Reviews

No reviews yet | Get new review notifications:

Subscribe via RSS Feed

Subscribe without commenting

Leave a Review

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads








If you would like to help support the overhead costs of this website, you may donate. Thank you!


We Want to Meet You


Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.


Canning Tutorials

Recent Reviews and Comments




Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter




Thanks for being part of our community!