Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 pounds boneless lamb, cut into 1-inch cubes
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups chicken broth
- 2 cups diced tomatoes
- 1/2 cup dried apricots, chopped
- 1/2 cup pitted dates, chopped
- 1/2 cup raisins
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large pot
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the lamb cubes and cook until lightly browned, about 5 minutes.
3. Add the onion and garlic and cook until the onion is softened, about 5 minutes.
4. Add the cumin, coriander, turmeric, ginger, cinnamon, cardamom, black pepper, and cayenne pepper. Stir to combine.
5. Add the chicken broth, tomatoes, apricots, dates, and raisins. Bring to a boil.
6. Reduce heat to low and simmer, covered, for 1 hour.
7. Uncover and simmer for an additional 30 minutes.
8. Stir in the parsley and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 1 hour 30 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information:
Calories: 545
Fat: 17g
Carbohydrates: 57g
Protein: 36g
Substitutions for Ingredients
- Olive oil can be substituted with vegetable oil.
- Lamb can be substituted with beef or chicken.
- Dried apricots can be substituted with dried cranberries or cherries.
- Dates can be substituted with dried figs or prunes.
- Raisins can be substituted with dried currants or sultanas.
Variations:
- For a vegetarian version, substitute the lamb with 2 cups of cooked chickpeas.
- For a spicier version, add 1/2 teaspoon of red pepper flakes.
- For a sweeter version, add 1/4 cup of honey or brown sugar.
Tips and Tricks:
- To ensure the lamb is tender, make sure to cook it over low heat.
- For a thicker stew, add 1/4 cup of all-purpose flour before adding the broth.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over medium heat until warmed through.
Presentation Ideas:
Serve the stew over a bed of cooked couscous or rice.
Garnishes:
Garnish with chopped fresh parsley and a dollop of plain yogurt.
Pairings:
This stew pairs well with a glass of red wine.
Suggested Side Dishes:
Serve with a side of roasted vegetables or a green salad.
Troubleshooting Advice:
If the stew is too thick, add a bit more chicken broth.
Food Safety Advice:
Make sure to cook the lamb until it is cooked through before serving.
Food History:
This dish is a traditional Moroccan stew that is often served during special occasions.
Flavor Profiles:
This stew has a savory, slightly sweet flavor with a hint of spice.
Serving Suggestions:
Serve with warm pita bread or naan.
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Region: Moroccan