Ingredients
-
1
-
2
-
1 1/2
-
1
-
1/2
-
1/2
-
2 1/2
-
4
-
1
-
1
-
2
-
1
-
1
-
2
-
2
Directions
Moroccan Slow Cooked Lamb, Another Epicurious recipe , This is wonderful recipe and has become a favourite in our house I made some slight some modifications to suit the palate of my family – I ommitted the lemon peel and dried apricots and added some roasted pinenuts used diced lamb (all visible fat removed) and increased the cooking time to 3 hours I made this recently as part of a Moroccan ‘feast’ for 40 people and it was received with rave reviews The recipe trebled with ease , Another Epicurious recipe
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Steps
|
1
Done
|
Mix First 6 Ingredients in Large Bowl. Add Lamb and Toss to Coat. |
|
2
Done
|
Heat 2 Tablespoons Oil in Heavy Large Skillet Over Medium-High Heat. |
|
3
Done
|
Working in Batches, Add Lamb to Skillet and Cook Until Browned on All Sides, Turning Occasionally and Adding 2 More Tablespoons Oil to Skillet Between Batches, About 8 Minutes Per Batch. |
|
4
Done
|
Transfer Lamb to Another Large Bowl After Each Batch. |
|
5
Done
|
Add Onion and Tomato Paste to Drippings in Skillet. |
|
6
Done
|
Reduce Heat to Medium; Saut Until Onion Is Soft, About 5 Minutes. |
|
7
Done
|
Add Broth, Garbanzo Beans, Apricots, Tomatoes, Cinnamon Sticks, Ginger, and Lemon Peel and Bring to Boil, Scraping Up Browned Bits. |
|
8
Done
|
Return Lamb to Skillet and Bring to Boil. Reduce Heat to Low, Cover, and Simmer Until Lamb Is Just Tender, About 1 Hour. |
|
9
Done
|
Uncover and Simmer Until Sauce Thickens Enough to Coat Spoon, About 20 Minutes. Season With Salt and Pepper. (can Be Prepared 1 Day Ahead. Cool Slightly. Refrigerate Uncovered Until Cold, Then Cover and Keep Chilled. Rewarm Over Medium-Low Heat, Stirring Occasionally.). |
|
10
Done
|
Transfer Lamb and Sauce to Bowl. Sprinkle With Cilantro and Serve. |
