RECIPE: Moroccan Lamb Stew

RECIPE: Moroccan Lamb Stew

Moroccan Lamb with Squash

*from Grow What You Eat, Eat What You Grow Cookbook;The Green Man’s Guide to Living & Eating Sustainably All Year Round 
By Randy Shore
(Don’t forget to learn the answer to our trivia question:  “What 3 types of animals are raised on the Shaw Family farm for local markets?”  Hint: it’s not the turkeys and it’s not the horses!   Refer to shawfamilyfarm.net gallery page for the answers.  Learn the answer for your chance to win a copy of “Grow What You Eat, Eat What you Grow Cookbook and some stewing lamb from Hills Foods on Friday Nov 27th)
 
This hearty stew is traditionally made in a clay vessel called a tagine.  Tagine dishes are often meat and vegetable concoctions with a spicy or pungent twist such as Moroccan olives, harissa paste, or preserved lemons.
Serve with couscous or rice pilaf.
Ingredients: 
1 lb lamb stew meat                                             1 c. diced onions
1 tsp kosher salt                                                   20 strands saffron or ½ tsp ground
1 Tbsp Ras-el-hanout* or garam masala           3 c. butternut squash, chopped
2 tsp harissa paste                                               ¼ c. pitted Moroccan olives
2 Tbsp extra virgin olive oil                                  1 Tbsp minced preserved lemon
4 garlic cloves, minced
 
Preheat oven to 325F
 
Method

  • In a bowl, mix lamb, salt, Ras-el-hanout* and harissa.
  • In a large pot or Dutch oven on medium, heat olive oil.  Sauté garlic and onions until lightly browned, about 5 minutes.
  • Add saffron and enough water to almost cover the lamb.
  • Bring to a boil, cover with a lid, and bake for 45 minutes.
  • Add squash and bake for another 30 minutes.
  • Stir in olives and preserved lemon and bake for 10 more minutes.

 
*Ras-el-hanout is a spice mixture found in Tunisian, Algerian and Moroccan cuisine. It contains ground cumin and coriander seeds, turmeric, ginger, cardamom, and nutmeg, among other spices.