~ Moroccan Lamb Stew with Raisins and Honey ~
It’s the time of year when I have an urge to travel. Call it cabin fever, restlessness, or simply the craving to be somewhere different, where it’s warm, spicy and balmy. The sights, smells and sounds of new cultures are revitalizing. Time slows down, and the smallest details are observed and savored amidst a kaleidescope of impressions. It just so happens that this is also the time of year when my urge to travel collides with real life. It’s the middle of the school year, I have work deadlines, and the contents of my piggy bank were spent at Christmas. So I improvise, and my travels occur in the kitchen, where I replace my passport with the jars in my spice drawer and concoct recipes inspired by the exotic flavors, heat and aromas of far flung destinations.
This lamb stew takes inspiration from a traditional Moroccan meat and vegetable tagine and Mrouzia, a rich celebratory stew prepared in the days following Eid Al Kebir – or the Festival of Sacrifice. It’s meant to be sweet, enhanced with dried fruit and honey, but I have scaled the sweetness back to my taste while adding tomato paste and carrots for more freshness. The spice list is lengthy, but attainable. It’s a compilation of spices similar to those found in Ras El Hanout, a spice blend that is a staple in North African cuisine.
Lamb Tagine with Raisins and Honey
Serves 4
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon cardamom
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon cayenne
Salt
2 pounds lamb leg or shoulder, excess fat trimmed, cut in 1 inch chunks
3 tablespoons olive oil, divided
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon freshly grated ginger with juice
2 cups chicken stock
1/4 cup tomato paste
2 carrots, cut in 1/4 inch slices
1 cup golden raisins
1 tablespoon honey, or to taste
Combine all of the dried spices and 1 teaspoon salt together in a small bowl. Toss the lamb with 2 tablespoons olive oil in another bowl. Add the spices to the lamb; mix to thoroughly coat. Cover and refrigerate at least 4 hours and up to 24 hours.
Heat 1 tablespoon olive oil in a dutch oven or large pot with a lid. Add lamb in one layer in batches, without overcrowding. Brown on all sides. Transfer to a plate. Add onion, garlic and ginger to the same pot. Saute until fragrant and onion begins to soften, 2 minutes. Return lamb with any collected juices to the pot. Add chicken stock, tomato paste and 1 teaspoon salt. Add more stock, if necessary, to cover the lamb.
Bring to a boil; reduce heat to a simmer. Cover and cook, stirring occasionally, until lamb is very tender, about 2 hours.
When lamb is tender, add carrots and raisins. Simmer, uncovered, until sauce reduces and thickens to a thick stew consistency and the carrots are tender, about 30 minutes. Stir in honey. Taste for seasoning. Serve warm, spooned over couscous.
Scrumptious! Perfect when it’s cold outside.
Cheers,
Rosa
What wonderful spices! It looks so warming.
So hearty this one…. love the bowl, too 🙂
My kindergartener would love this! Whenever asked what he wants for dinner, the answer is always “lamb.” Nevermind that I’ve probably only made it 3-4 times in his life. Anyway, I also think this recipe could go very well in the slow cooker. I guess I could add the carrots and raisins in the last hour or so? I’ll let you know!
Nicely Done!
I know what I am going to make for dinner tomorrow night! Looks and sounds delicious….I love the spices.
That stew looks completely rich and comforting. I am going to try this!
You have the best dishes! My husband and son would love this stew. 🙂
Can I make this with ground lamb? I have a pound of ground lamb I purchased from a local farm, and have all of the other ingredients in my pantry already. I’m guessing I will need to half the recipe since I only have a pound of lamb, but wondered if there are any other things to consider before I make the recipe. Thanks for your help-the recipe sounds delicious!
If you use ground lamb the result will be more like a bolognese sauce and less like a stew. Alternatively, you can form the ground meat into meatballs. See this recipe for inspiration: http://tastefoodblog.com/2010/02/07/lamb-kefta-vegetable-couscous/
In either case, there will be no need to slow cook it for 2+ hours to tenderize the meat.
So rich and delicious! I even like the prop you used.
When I saw the words Morroccan and tagine it all made sense; gorgeous dish. Might add it to the list of things to make – we are having a terrible weather spell here in Sydney. cold and rainy.
We actually had this dish right after that very celebration when we were in Marrakech, Morocco. It was a very enlightening experience being able to walk around a very devout Muslim city. The celebrations were visible everywhere! I love the sweet and savoury combo of Moroccan dishes, perfect for our winter days.
I am designing a dinner party this winter around your dish. Wonderful. When I was in Marrakech with a dear friend, now deceased, we were there during Ramadan and ate with an all male cast in the famous square. Amy kept reminding me not to use my left hand (I’m left-handed) and the food wasn’t close to your glorious tagine. Larry will thrill over this lamb dish, spiced but not too hot for him.
Now this is my kind of dish! Happy to be tagging along on your winter vacation, where are we off to next? Thanks for the shout-out and for this great recipe. – S
Hej from Sweden !
Wow this looks absolutely delicious!! I must make it. I sent this to my daughter in London; she will love it also. Thanks for posting!
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