BRAISED MOROCCAN-STYLE LAMB WITH DRIED PRUNES, ALMONDS AND APRICOTS
Provided by Marian Burros
Categories dinner, weekday, one pot, main course
Time 3h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 450 degrees. Lay the lamb out, skin side down, and sprinkle with 1 teaspoon of the cumin, 1/2 teaspoon of the pepper and the thyme. Roll and tie well with butcher's string. Sprinkle the outside with 1/2 teaspoon of the pepper and 1/2 teaspoon of the salt.
- Heat 2 tablespoons of the olive oil in a large oven-proof casserole. Add the lamb and brown on all sides. Remove lamb from pot. Add remaining tablespoon oil. Stir in onion, carrot, celery and garlic. Cook over medium-high heat until vegetables soften, about 5 minutes. Stir in the remaining teaspoon cumin, the rosemary and the red wine. Bring to a boil and cook about 3 minutes, stirring with a wooden spoon and scraping browned bits off the bottom of the pot. Stir in the stock, tomatoes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Return the lamb to the pot, cover, place in the oven and bake until meat is almost tender, about 1 hour.
- Remove the casserole from the oven and take out the meat. Remove the vegetables from the pot with a slotted spoon and place them in a blender. Blend until smooth. Scrape the mixture back into the pot and stir well. Place over medium heat and cook about 5 minutes to thicken slightly. Return the meat to the sauce and surround with the almonds, prunes and apricots. Cover and bake until meat is very tender and fruit is soft, about 15 minutes.
- Remove lamb from the pot, cut and remove string and cut lamb into thin slices. If sauce is too thick, thin with a little additional broth. Divide the lamb among 8 plates and spoon some sauce over the top. Serve immediately, passing any remaining sauce separately.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 14 grams, Carbohydrate 21 grams, Fat 18 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 277 milligrams, Sugar 11 grams, TransFat 0 grams
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altafali Mahar
[email protected]This dish is a great way to use up leftover lamb. It's also a great make-ahead meal.
Mange Mnguni
[email protected]I'm not a big fan of dried fruit, but I loved the apricots and prunes in this dish. They added a nice sweetness and texture.
Abid Ktk
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming to make, but it's worth it.
Harri Griffiths
[email protected]I made this dish for a potluck and it was a huge hit. Everyone loved it!
Love Of Faith
[email protected]This dish was a bit too spicy for my taste, but I think that's just a personal preference.
Cynthia Chanzu
[email protected]I love Moroccan food and this dish did not disappoint. The lamb was tender and the sauce was flavorful. I will definitely be making this again.
Alvy Arafat zishan
[email protected]This recipe was easy to follow and the lamb turned out perfectly. I will definitely be making this again.
Mdobi Momin
[email protected]I'm not a big fan of lamb, but this dish was surprisingly good. The apricots and prunes added a nice sweetness to the dish.
Usman Aliyu
[email protected]This dish was amazing! The lamb was so tender and the flavors were perfect. I would definitely recommend this recipe.
Babar Shah
[email protected]I found the recipe to be a bit too complicated. I think there are easier ways to make braised lamb.
Khloe Daniel
[email protected]The lamb was a little dry, but the sauce was delicious.
Herena Keiz
[email protected]This is one of my favorite lamb dishes. It's so flavorful and easy to make.
Namagembe Angella
[email protected]This recipe is a keeper! I've made it several times and it's always delicious.
tabish219 tabish
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it!
Ghuriv Chbjgv
[email protected]This Moroccan lamb dish was a hit with my family! The lamb was fall-apart tender and the flavors were incredible. I will definitely be making this again.