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LOCATION: Recipes >> African >> Lamb Stew 01

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MOROCCAN LAMB STEW

3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3 1/2 pounds o-bone (round-bone) lamb shoulder chops, well trimmed, cut
into 1-inch pieces, or 2 pounds lamb stew meat
2 tablespoons olive oil
2 cups chopped onions
3 garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
1 1/3 cups water

2 large blood oranges
1/4 cup chopped fresh parsley
1 tablespoon honey

Mix salt, pepper, cinnamon and allspice in medium bowl. Add lamb
and toss to coat with spice mixture. Heat oil in heavy large pot
over medium-high heat. Working in batches, add lamb to pot and
saute until brown and saute 5 minutes. Add 1 1/3 cups water and
bring to boil. Reduce heat; cover and simmer until lamb is almost
tender, stirring occasionally, about 1 hour 30 minutes.

Meanwhile, grate peel from blood oranges and reserve. Cut all
remaining peel and white pith from oranges and discard. Coarsely
chop oranges. Add oranges and grated peel to lamb. Cover and simmer
until lamb is very tender, about 20 minutes longer. Stir in parsley
and honey. Season with salt and pepper.

Serves 4.

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