Moroccan Lamb Stew

By KeyIngredient

Ingredients

• 3 T olive oil
• 2 1/2 lb lamb shoulder or boneless chuck roast, cut into 3/4 inch cubes
• 2 cups chopped onions
• 3 cloves garlic, chopped
• 1 T garam masala
• 1 T paprika
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 cup dry red wine
• 1/2 cup dry Sherry
• 2 cups beef stock
• 1 (14.5 oz) can diced tomatoes in juice

Details

Servings 6

Preparation

Step 1

Heat 2 T oil in large pot over med. High heat. Sprinkle meat with salt and pepper

Add meat to pot; sauté until just slightly pink about 5 min. Transfer meat to bowl.

Heat 1 T oil in same pot. Add onions; sauté until brown

Add garlic and spices and stir 1 min.

Add wine and Sherry; boil until reduced to glaze, stirring occasionally

Add broth and tomatoes with juice; stir to blend

Add lamb and accumulated juices; bring to simmer. Reduce heat to med. Low. Simmer uncovered until sauce is thick and lamb is tender, stirring occasionally, about 1 hour and 15 min.

Season stew with salt and pepper – Can be made 2 days ahead