Moroccan Lamb Stew. I was eleven when I first tasted this delicacy. Rich, with tender meat, spicy and full of flavor, it immediately became my comfort stew. And now ladies and gentleman I shall share with you that same stew. (Its quite fabulous really) As well as a few cameo appearances of me! (Not so excited about that, but whatever I guess.)
And without further ado, Moroccan Lamb Stew!!! (I made a rhyme! *feeling pleased.*)
Ingredients:
- 4 Tbs. olive oil
- 2 yellow onions, finely chopped
- 3 carrots, peeled and chopped
- 3 lb. cubed lamb for stewing
- 1⁄2 cup all-purpose flour
- Salt and freshly ground pepper, to taste
- 3 garlic cloves, minced
- 1 tsp. ground cumin
- 1⁄4 tsp. saffron threads
- 1 Tbs. peeled and minced fresh ginger
- 2 1⁄2 cups beef stock
- 1 cup canned crushed tomatoes
- 1 cup chopped dried dates
- Grated zest and juice of 1 orange
- 2 Tbs. finely chopped fresh flat-leaf parsley
First off, I finely diced two onions, and chopped the carrots. (Impressive right?) The recipe called for canned tomatoes, but I try to use fresh ingredients as much as possible so I crushed the tomatoes as well. I diced the garlic, and got this lovely array of vegetables. (And fruits, since tomatoes are technically a fruit.)
Also chop up the dates, and juice and zest the orange. (And ginger, who could forget the ginger.)
Now get out your dutch oven. (I shall now begin to chronicle the horrors that involve cooking without an oil screen.)
Put three tbs. of olive oil into the dutch oven. Once you have the oil shimmering, (but not jumping out of the pan) add your onions and carrots. Reduce the heat, and stir occasionally. The trick with dutch ovens is oil. Some recipes involving one call for one to three tbs of oil, but chances are, those recipes are made for a ceramic dutch oven, and we are using a cast iron monster here. One that will soak up all of the oil that you put in it faster than you can blink. So add more oil whenever your vegetables seem to be sticking.
Now its time for the lamb. Browning is a process that keeps meat tasting meaty. (Instead of soaking up all of the flavors in the stew.)
First, rinse your lamb in a colander to take away all of the juices that have been siting with it for god knows how long.
Combine the flour, salt and pepper mixture in a large bowl. and pat dry your meat using paper towels. It is important that the lamb is dry so that the four mixture doesn't become a sticky gloppy, gluey, mess. It should end up looking something like this.
Heat oil in a large pan on medium high, until the oil shimmers. Now add a handful of the flour covered meat. There is a very careful technique to browning lamb (or any kind of meat.) Which involves quite a bit of standing around with a pair of cooking tongs, and trying not to get burned by the flying hot oil. When you have first placed the meat into the hot oil, no matter how much it sizzles and spits, you absolutely have to take your tongs and separate the pile of meat until no edges are touching each other. "shimmy" the meat. (No, not belly dancing) Just swirl each piece from side to side. So that none of the pieces stick to the pan.
Now, I didn't have an oil screen, so I had to be very careful not to get hot oil in my eyes. I swear its a murderous thing, hot oil. It jumps at you. Whatever you may think, this stew is not worth being blind.
You know that one side of your lamb is done, because it will turn copper. I kid you not. It even has its own acronym. Once the side in the oil is GBD (golden, brown and delicious.) Throw it in the garbage. (No! I'm kidding.) Turn it, so that the other side can brown.
And for my cameo appearance, yes, folks. That is me.
Be very careful if you start to smell burning oil that you turn the burner down. The acrid taste of burning oil will take over your nice juicy lamb taste like invaders from space, and we couldn't have that now could we? Once your meat has browned, and is as copper as a penny, its time to hustle. Turn off the heat, and as quickly as you can, remove your lamb from the oil onto a plate. The reason why we don't use bowls, is it would sweat. And ruin the nice tender flavor that you just worked so hard to achieve.
Now back to your vegetables. They probably look like this right now.
Return to the heat, and add your spices, and the lamb to the dutch oven. Below is the collection of pictures that I was to lazy to document. I hope you can make some sense out of them. Just add everything to the pot.
For those of you who have never worked with saffron before, this rare and expensive spice that looks a bit like red carpet threads originally came from the eastern Mediterranean. Known for its rich smell and flavor that it lends to dishes, its actually the stigma of a saffron crocus. Yes, its a flower's sex organs. (Sure tastes good though)
Okay, now everything is in the pot, stewing away, but prepare yourself to be hungry for a while, because this stew goes in the oven for two hours. Someone once said (And don't quote me on who, but I think it was Julia Child...) "There is nothing like cooking to work up one's appetite.
Well I don't know, but It seems like there is nothing like waiting two hours for one's dinner after you have already made it!
But, the reason why it stews, is because the flavors combine better under a constant heat that permeates better in an oven. Its like having a blanket on your feet when you are trying to heat your whole body! You should just put the blanket on your whole body! (Am I making sense??) Okay, sorry guys.
So you wait for your stew. (And trust me, its well worth the wait.) and when it comes out... The great reveal......
I garnish it with mint, the recipe calls for parsley, so whatever you want I guess. Mint is an age old paring for lamb though, and really counters the sweet/hot taste of the stew with a cooler aspect.
Bonn appetite!
Next week we are going to attempt sushi!! So stay tuned ladies and gentleman. I shall be back. :)
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