Ingredients
The following ingredients have 4 Servings
- 2 lb. lamb shoulder (trimmed of fat and cut into 2 in chunks)
- 1 onion (minced)
- 2 cloves garlic (minced)
- 1 cup dried figs (cut in half)
- 1 cup dates (cut in half)
- ½ cup golden raisins
- 2 cups beef stock or lamb stock
- 1 tbsp. Ras el Hanout (instructions below)
- 1 tbsp. honey (optional)
- 1 tbsp. fresh coriander (roughly chopped)
- Cooking fat
- Sea salt and freshly ground black pepper
- 2 tsp. ground ginger
- 2 tsp. ground cardamom
- 2 tsp. ground mace
- 1 tsp. ground cinnamon
- 1 tsp. ground allspice
- 1 tsp. ground nutmeg
- 1 tsp. ground turmeric
- 1/2 tsp. ground black pepper
- 1/2 tsp. ground cayenne pepper
- 1/2 tsp. ground anise seeds
- 1/4 tsp. ground cloves
Instruction
- Preheat your oven to 300 F.
- In a small bowl, combine all the ingredients for the Ras el Hanout and mix well.
- Melt some cooking fat in a Dutch oven over medium-high heat, and brown the lamb pieces on each side for 2 to 3 minutes.
- Pour all the remaining ingredients except the fresh coriander into the Dutch oven. Mix well, season to taste with salt and pepper, and bring to a boil.
- Once the stew is boiling, place it in the oven and cook for 2 to 2½ hours or until the meat is tender to the touch.
- When ready, sprinkle some fresh coriander on top and serve.
