MOROCCAN LAMB
This easy lamb stew comes together in just 45 minutes. Using dried fruit in savory dishes is traditional in Moroccan and Middle-Eastern cooking and adds a rich, sweet taste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 45m
Number Of Ingredients 12
Steps:
- In a 5-quart saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, 3 to 5 minutes. Transfer to a plate.
- Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2 to 4 minutes. Add paprika, apricots, prunes, tomatoes, and 3 cups water. Bring to a boil; reduce heat. Simmer, partially covered, until tomatoes begin to break apart and sauce is thickened, 25 to 30 minutes.
- Return lamb and any accumulated juices to pan; cook until heated through, about 1 minute. Stir in cilantro and lime juice. Serve lamb with couscous, if desired; garnish with more cilantro.
Nutrition Facts : Calories 371 g, Fat 13 g, Fiber 4 g, Protein 31 g
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