LAMB MARRAKECH

A flavorful lamb stew that goes well with couscous or rice.

LAMB MARRAKECH
LAMB MARRAKECH

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    cup white raisins

  • Dry sherry

  • 1/2

    cup vegetable oil

  • 3

    pounds lean lamb shoulder, cut into 1 1/2 inch cubes

  • 2

    large onions, finely chopped

  • 3

    cloves garlic, finely chopped

  • Salt and fresh ground pepper to taste

  • Red pepper flakes to taste

  • 1

    teaspoon ground turmeric

  • 3

    large, ripe tomatoes, peeled and chopped, or 3 cups Italian

  • peeled tomatoes

  • 1

    cup chicken stock, approximately

  • 1

    cup toasted almond pieces

  • French-fried onion rings (optional)

Directions

1) Cover raisins with sherry and soak at least 15 minutes. 2) Heat oil in skillet and brown meat, then transfer to Dutch oven. 3) Add onions and garlic to skillet, and stir until wilted. Then add to meat 4) Add salt, pepper, red pepper flakes and turmeric and stir 5) Add raisins, tomatoes, and enough chicken stock to cover. 6) Bring to boil, cover and simmer 1 1/2 hours. Add more chicken stock f necessary. 7) Garnish with almonds, and if desired, French-fried onion rings

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