Moroccan Lamb Stew

By ALICJA

Ingredients

• 4 tbsp olive oil
• 2 yellow chopped onions finely chopped
• 3 carrots,peeled and chopped
• 3 lb cubed lamb for stewing
• 1/2 cup all-purpose(plain)flour
• salt and pepper
• 3 cloves garlic,minced
• 1 tsp ground cumin
• 1/4 tsp saffron threads
• 1 tbsp peeled and minced fresh ginger
• 2 1/2 cups beef stock
• 1 cup canned crushed tomatoes
• 1 cup chopped dried dates
• grated zest and juice of 1 orange
• 2 tbsp finely chopped fresh parsley

Details

Servings 6

Preparation

Step 1

In Dutch oven over medium heat,heat 1 tbsp of oil.Add the onions and saute until softened,about 5 min.Add the carrots and cook until slightly softened,about 3 min.longer.Transfer to a bowl and set aside.
Pat the lamb dry with paper towels.Place the flour in a large bowel or lock-top plastic bag and season with salt and pepper.add the lamb in batches and stir or shake to coat thoroughly with the seasoned flour.
Add the remaining 3 tbsp oil to the pot and heat over medium-high heat.Working in batches to avoid crowding,add the lamb and brown on all sides,4-5 min.for each batch.Transfer to a bowl and set aside.
Return the onion mixture and browned lamb along with any accumulated juice to the pot.Add the garlic,cumin,saffron,and ginger and stir to coat the meat and vegetables.Add the stock and bring to boil,scraping up the browned bits on the bottom of the pan with a wooden spoon.Add the tomatoes,dates,and orange zest and juice and bring to a boil over high heat.
Cover and bake in the oven until the meat is tender 1 1/2 - 2 hours.garnish with parsley.