Ingredients
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2
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1
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2
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2
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2
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2
-
2
-
-
1
-
-
-
-
-
-
Directions
Ras El Hanout Stewed Lamb, This is an authentic Moroccan dish featuring the spice mix ras el hanout If you are not able to purchase it commercially, there are a couple of recipes for the mix posted here on Recipezaar While the dish is well-flavored, it is not hot If you are looking for an easily-prepared comforting meal, I invite you to give this one a try As a side note, I was quite amused to find that it tastes amazingly similar to a typically Belgian dish, Stoverij (Beef Carbonnade) , Scrumptious The lamb comes out so tender it just melts in your mouth Interesting spice mix! Correction 8/1/05: I forgot to assign stars when I reviewed last December–here they are Addition 9/10/06: Forgot to mention the ras el hanout use is chia’s ras-el-hanout , Very tender, subtle flavours served with steamed rice and roti bread
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Steps
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1
Done
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Add Oil to a Large Heavy Saucepan and Fry the Onions and Garlic Until Browned but not Burned; Remove from Pan and Set Aside. |
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2
Done
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Add Lamb to the Same Pan, Frying Until Well Browned. |
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3
Done
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Add Onion and Garlic Mixture Back to the Same Pan. |
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4
Done
|
Add Ras El Hanout and Salt and Pepper; Mix Well to Coat Everything. |
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5
Done
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Add the Stock, Bring to the Boil, Then Reduce Heat to an Even Simmer. |
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6
Done
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Cook 1 1/2 Hours, Stirring Occasionally. |
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7
Done
|
Add Honey, and Continue to Cook an Additional 30 Minutes, Until the Lamb Is Tender and the Sauce Has Thickened. |
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8
Done
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Serve With Rice, and Scatter the Almond Slivers Over the Lamb. |
