LAMB STEW
I love the flavors of this recipe because they somehow seem as if they have been marinated for days instead of just hours. Lamb has a powerful flavor on its own and I find, with the right blend of spices, that it tastes like an even better version of itself. I use lamb shoulder or leg meat for this recipe. This is a simple marinade, rubbed on the meat and left overnight is a great foundation for this Moroccan lamb stew. The grated onions cooked with the lamb add body to the sauce. I try not to make this if I am in a hurry to eat it. If you have the luxury of time, marinate it Monday, cook it Tuesday, and eat it Wednesday! The anticipation...
Provided by Alex Guarnaschelli
Categories main-dish
Time 10h30m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Marinate the meat: In a small bowl, combine the caraway, coriander, cumin, garlic powder, red pepper flakes, cloves, ginger and lemon juice. Whisk in the olive oil then grate in the garlic. Place the cut lamb on a parchment-lined baking sheet and dollop half of the marinade on top. Turn the meat over and dollop with the remaining marinade. Cover and refrigerate for 6 to 8 hours or overnight.
- Make the vinaigrette: In a small saucepan, simmer the raisins, red wine vinegar, honey, mustard seeds, orange juice, lemon juice and 1 cup water until the liquid is reduced by a little more than half and the mustard seeds are tender, 12 to 15 minutes. Whisk the vinegar mixture with the olive oil if using.
- Preheat the oven to 350 degrees F.
- Cook the lamb: Heat the canola oil in a large cast-iron skillet over medium-high heat. While the oil is heating, sprinkle the marinated meat with kosher salt and stir to combine. When the oil begins to smoke lightly, add the lamb pieces in a single layer and brown on all sides, adding a pinch of salt halfway through, 8 to 12 minutes. Stir in the onions and their juices, add a pinch of salt and cook for 2 to 3 minutes. Add the beef stock. Place the skillet in the center of the oven and cook until the meat is practically falling apart, 2 to 2 1/2 hours. Taste for seasoning. Allow the stew to sit on the stove and rest off the heat for 10 to 15 minutes before topping with the vinaigrette and serving.
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Recommendations 2.0
[email protected]I'm not a big fan of lamb, but this stew was amazing. I'll definitely be making it again.
hassena khan
[email protected]This is the best lamb stew I've ever had. It's so tender and flavorful.
Sandun Athulathmudali
[email protected]This lamb stew is perfect for a special occasion. It's elegant and delicious.
AAKIL FARHAN
[email protected]I love that this recipe uses simple ingredients. It's a great way to get a delicious and healthy meal on the table.
Zaka Ullah
[email protected]This lamb stew is a great way to use up leftover lamb. It's also a great freezer meal.
Leah Shaban
[email protected]I've tried several lamb stew recipes, and this one is by far the best. It's so flavorful and easy to make.
Novalee Hubble
[email protected]This is my go-to lamb stew recipe. It's always a hit with my family and friends.
Osamudiamen Godstime
[email protected]I made this stew for a party and it was a huge success. Everyone loved it!
Mohammed Abdi
[email protected]This lamb stew is a great comfort food. It's perfect for a cold winter night.
Riley Hood
[email protected]I love this recipe! It's so easy to make and it always turns out delicious.
Football player Life
[email protected]This stew is hearty and flavorful. The lamb is tender and the vegetables are cooked perfectly. I served it with crusty bread and it was a hit with my family.
Heather Hamilton
[email protected]I've made this lamb stew recipe several times, and it's always a hit. The flavor is amazing, and it's so easy to make. I usually serve it over rice, but it's also great with mashed potatoes or noodles.
D'Joy Ofgod
[email protected]The lamb stew was delicious! I made it in my slow cooker, and it was so easy. The meat was fall-apart tender, and the vegetables were cooked perfectly. I served it with crusty bread, and it was a perfect meal for a cold night.
HL Hridoy Khan
[email protected]This lamb stew recipe is a winner! The meat was tender and flavorful, and the sauce was rich and savory. I followed the recipe exactly, and it turned out perfectly. I served it over mashed potatoes, and it was a hit with my family. I'll definitely be