A Taste of Africa/Dorinda Hafner 2002

Moroccan Lamb Stew with Fruit and Couscous
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6


INGREDIENTS:
2 teaspoons ground coriander 2 teaspoons ground cinnamon 2 teaspoons ground ginger
2 teaspoons dried mint leaves, finely crushed by hand 2 pounds (1 kg) lean leg of lamb meat, diced 1-1/2 teaspoons salt
5 tablespoons vegetable oil 2 large yellow or red onions, minced 2-1/4 cups vegetable stock or hot water
2 teaspoons saffron threads 1/2 cup pitted prunes 3/4 cup dried apricots
juice of 1 lemon juice of 1 large orange 1-1/2 tablespoons honey
1 tablespoon preserved lemons, sliced into very thin strips, for garnish 6 fresh mint leaves, or 1 sprig fresh mint, for garnish 4 to 6 cups hot couscous



1 Put the coriander, cinnamon, ginger, and crushed mint leaves in a clean, dry, glass screw-top jar, tighten the cap, and shake vigorously to mix well. Add half of the spices to the diced lamb. Add salt and stir through the lamb to coat and season the meat well. Cover tightly and set aside for about 2 hours, or, preferably, overnight in a refrigerator.
2 Heat the oil in a medium, heavy-based pan, and fry the onions until they are transparent and soft. Add the seasoned meat and cook on medium heat, stirring often, until the pieces are browned on all sides and the meat juices are reduced by half. Add the stock or hot water.
3 Dry roast the remaining half of the spices in a small skillet for 1 to 2 minutes on low heat to release the aromas. Add the roasted spices to the meat. Taste and adjust the seasoning. Continue simmering on low heat.
4 Dry roast the saffron threads in a clean small skillet for 1 to 2 minutes. Be careful not to burn them. Pound or grind the roasted saffron threads into a powder and stir into the stew. Cover and continue simmering on medium to low heat for 30 to 40 minutes. Check and stir occasionally to prevent burning or sticking. Add very small amounts of stock or water if necessary.
5 Add the prunes, apricots, lemon, and orange juices and the honey. Simmer on low heat for 20 minutes, or until the meat is cooked and tender and the sauce has thickened.
6 Serve hot with couscous. Garnish with the preserved lemons and fresh mint.

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