MOROCCAN LAMB RAGOUT

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MOROCCAN LAMB RAGOUT image

Yield 6

Number Of Ingredients 13

2 tbsp olive oil
3 lbs boneless lamb, cut into 1" pieces
1 lg. onion, chopped
28 oz. diced tomatoes, drained
1 cup dry, white wine
1 cup beef broth
1.5 tsp. cinnamon
Squirt of ginger puree
1/2 tsp cardamon
1 cup raisins
1/4 cup slivered almonds
2 tbsp chopped cilantro
Salt and pepper, to taste

Steps:

  • Heat oil and brown meat. Add tomatoes, wine, broth and seasonings. Simmer for 1 hour. Add more liquid if needed. Stir in raisins and almonds. Cook for 30 minutes. Garnish with cilantro. Serve with couscous or rice.

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