All day long, we marinated and slow cooked this Moroccan Lamb Stew while we dined on appetizer and first course (app—Bacon Pudding Soup from yesterday’s post and 1st course, Black Eyed Peas and Collard Greens—see recipe posted below.) Everything was superb…once again, used Nourishing Traditions by Sally Fallon for the Lamb recipe.
Moroccan Style Lamb Stew, Serves 4-6
3 pounds lamb cut into 2-inch chunks
6 cloves garlic, peeled and mashed
1/2 cup extra virgin olive oil
4 teaspoons ground cumin
1 tablespoon freshly grated ginger
1 teaspoon sea salt
1 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon ground cinnamon
2 teaspoons dried green peppercorns, crushed
2-4 cups beef stock (I used 3 cups)
1/4 teaspoon saffron threads
2 tablespoons arrowroot combined with 2 tablespoons filtered water
15 black olives
grated rind of 1 lemon
1 cup dried apricots (recipe calls for chopped, but we found that whole was more delicious!)
Make a mixture of garlic, olive oil, cumin, ginger, salt, turmeric, paprika, cinnamon and pepper, Marinate lamb pieces in marinade for several hours or overnight (I marinated for 3 hours.)
Place marinated lamb and marinade in a heavy, flameproof casserole along with stock. Bring to a boil and skim. Reduce heat to a simmer and add saffron. Cover casserole and bake at 300 degrees for about 2 hours or until meat is tender. Stir in olives, lemon peel, and apricaots and simmer another 1/2 hour. Transfer casserole to medium flame on stove. Spoonful by spoonful, add the arrowroot mixture until desired thickness is obtained. Ladle onto a pilaf of bulgur wheat. Garnish with cilantro.
New Years Day Black Eyed Peas and Collard Greens
For this recipe, I followed a Garlic Collard Greens recipe from Farm Fresh to You and added a can of Black Eyed Peas. It was easy and delicious. Not to mention, it brought me luck for a whole year.