Moroccan Lamb Stew
Green Rice or Couscous
Humus & Warm Pita’s
Kimberly Cook-Fallon© 2010
Cook's Spices
Ingredients
2 lbs of boneless lamb, cut into ~½” cubes (leg or shoulder work great)
1 Tin of Cook's Spices Moroccan Rub
1+ TBS Cook's Spices Greek Rub
Olive oil to coat a large skillet
3-4 cloves of fresh garlic, pressed or chopped fine
1 large yellow onion slivered or diced
3 C of fresh diced in season tomatoes or 2 28oz cans of diced tomatoes.
1 C. Chicken, Beef or Lamb stock or boxed organic broth
½ C green olives sliced
½ C golden raisins
Salt & Pepper to taste
1 16 oz container of fresh Humus
Cook's Spices Smoky Sweet Onion Rub
Warm Fresh Pita Breads
Method
We buy local Sonoma County raised pastured lamb, such as Gleason Ranch, for this dish. Dry rub the meat generously with Cook's Spices brand Moroccan Rub. This can be done in a plastic bag shake and bake style or on a sheet pan, turning the pieces to coat evenly with the spice rub. Put the meat back in the refrigerator for a couple of hours to soak in all that spice flavor.
In a large heavy bottom skillet or Dutch oven, lightly brown 3-4 cloves of pressed or chopped garlic in olive oil until fragrant over medium high heat, ~ 1 minute. Add the chunks of seasoned lamb and brown thoroughly on all sides. This should be done in two batches to prevent over crowding the pan. When all the lamb is evenly browned and your kitchen smells amazing return all the meat to the pan, smother with all of the onions and tomatoes. Stir to combine. Add a pinch of salt and the Cook’s Spices Greek Rub. Bring to a low boil, reduce heat to medium low and simmer for ~ 1 ½ - 2 hours, stirring occasionally, until the meat is fork tender and the sauce is thickened. Add the sliced green olives and golden raisins, cover and simmer for another 10-15 minutes on low heat. Add a little water if the sauce reduces too much. Taste and adjust salt and pepper. Serve with green rice or couscous (recipes below), warm pita bread and a side of humus dusted with Cook's Spices Smoky Sweet Onion Rub. The Humus Guy at our Windsor Town Green farmers market always has plenty of tasty humus and fresh pitas to round out this tasty meal.
Green
Brown Rice or Couscous
(Either works well and both are delicious: couscous is faster cooking)
4C of Cooked Brown Rice still warm . . . or
4 C of Cooked Israeli Couscous still warm
½ C. fresh Basil chopped fine
½ C fresh Mint leaves chopped fine (I prefer spearmint)
½ C fresh cilantro OR parsley chopped fine (or both)
2-3 TBS butter melted
1 C slivered almonds toasted.
Salt and pepper to taste
Method
Finely chop all of the fresh herbs and combine. Stir 2-3 TBS of butter into the rice or couscous & stir to evenly coat. Stir in all of the herbs. Taste and adjust salt and pepper to taste. Stir in the almonds and serve immediately along side the Moroccan Lamb Stew.
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