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Moroccan Lamb Stew Recipe

Moroccan Lamb Stew Recipe

8 servings



2 pounds boneless lean lamb, fat trimmed, cubed

1 1/2 cups chopped onions

2 teaspoons each: minced garlic, gingerroot

1 1/2 cups reduced-sodium fat-free chicken broth

1 cup reduced-sodium tomato puree

1/2 teaspoon each: ground cinnamon, turmeric

Generous pinch ground cloves

1 bay leaf

1/3 cup raisins

Salt and pepper, to taste

2 hard-cooked eggs, cut into wedges

2-4 tablespoons slivered almonds, toasted

Finely chopped cilantro or parsley as garnish

5 cups cooked couscous or rice, warm


Saute lamb in lightly greased Dutch oven until browned, 5 to 8 minutes, remove from pan. Add onions, garlic, and gingerroot and saute until  onions are tender, about 5 minutes. Return lamb to pan; add broth, tomato puree, and spices, heat to boiling. Reduce heat and simmer, covered, until lamb is tender, 45 to 60 minutes. Stir in raisins. Simmer, uncovered, until sauce is thickened, about 10 minutes. Discard bay leaf, season to taste with salt and pepper.


Spoon stew onto rimmed serving platter, arrange egg wedges around edge of platter and sprinkle with almonds and cilantro. Serve with couscous.

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