C – Wow! Mmmmm! Yummm!
I love it when I find a recipe that makes me moan with every bite. Wow, this stew was amazing. This was one of those rare instances where a stew can make me want to eat and eat and eat. It’s nothing like I have ever tasted before.
Makes me really want to figure out what the taste was. It’s funny that I made this stew and am still breaking down the taste profile.
I love the sauce. It uses the Moroccan preserved lemons I made earlier in the week. A nice lemon quality. It’s not too strong, but a little bitter. It blends so well with the tomatoes, herbs and spices.
The olives are my least favorite thing … also one of the best. I really can’t describe why.
You bite into one and it has that unique olive taste. Then, there is a nice flavorful quirt of olive juice mixed in with the sauce.
My favorite part has to be the lamb. Of course, we had to use some Nature’s Bounty lamb. I love that it’s so nice and tender. It absorbed all the wonderful herbs and spices. I loved that they were big chucks of meat in the stew. Mmmmm.
It was a great stew and really easy to make.
|Savory Lemon Week: Moroccan Lamb Stew with Preserved Lemons|
- 3 pounds boneless lamb stew meat, from the shoulder
- 1 tsp ground cumin
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- Pinch saffron threads
- 1 orange, zest and juice
- ½ bunch cilantro, stems removed
- 3 cloves garlic
- 1 tsp kosher salt
- 2 yellow onions, finely chopped
- 14-ounce can diced tomatoes, with juice
- 1 cup water
- 1 cup pitted green Moroccan (or other) olives, chopped
- Minced peel of 1 preserved lemon, optional (recipe below)
- Trim excess fat and gristle from meat and cut lamb into 1-inch cubes.
- Place meat in a large bowl.
- In a small bowl, mix the cumin, ginger, cinnamon and saffron. Sprinkle over the meat and set aside.
- On a cutting board, mince together the orange zest, cilantro leaves, garlic and salt until you have a paste.
- Add to the meat along with the orange juice and stir well to coat.
- Cover the bowl and let stand at room temperature for 2 hours, or up to overnight in the refrigerator.
- Transfer the mixture to a heavy pot, add the onions, tomatoes and 1 cup water. Bring to a boil, cover, reduce heat and simmer (or bake in a preheated 350 degree oven) until the meat is very tender. About 1½ hours.
- Add olives and preserved lemon, if using, to the pot. Cook about 10 minutes more. Turn off heat.
Moroccan Preserved Lemon recipe
Hope I can try more Moroccan things like this.
Hope they are all this easy.