Moroccan Lamb with Dried Fruits & Nuts

Moroccan Lamb

This recipe is inspired by my brother Larry’s Moroccan lamb tagine.

  • Prep time:      10 minutes
  • Oven temp:     325°
  • Total time:       1 3/4 hours
  • Servings:         4
  • 1 8-ounce package cracked freekeh (1 cup)
  • 2 pounds lean lamb stew meat, or shoulder meat, cubed
  • 1 lemon, juiced and grated for zest
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 carrots, diced
  • 6 garlic cloves, chopped
  • 1-2 cinnamon sticks
  • 1 teaspoon honey
  • 2 teaspoons cumin
  • 1 teaspoon ginger
  • 1 teaspoon tomato paste
  • 3 cups beef or vegetable broth
  • 20 prunes, pitted, sliced in half
  • 10 apricots, pitted, sliced in half
  • 1/4 cup almonds or chopped pistachios
  • 10-15 fresh mint leaves

On the stove, heat up olive oil in a flameproof, oven-safe pot on medium to high heat. Add lamb and sear until browned. Stir often. Reduce heat. Remove lamb and set aside. Scrape any browned bits of meat in the bottom of the pot. Toss in onion and garlic and cook about 5 minutes until soft. Add lamb back in with onions. Add lemon juice and zest, broth, cumin, ginger, tomato paste, cinnamon sticks and honey and stir. Add in freekeh, apricots, prunes, carrots and mint. Turn heat off and cover. Remove from stove, cover and put in preheated oven on the middle rack for 1 hour 15 minutes. Stir after 1 hour. Add ½ cup of water or broth if it appears too dry. Place lid back on, and cook for an additional 15-30 minutes. Remove from the oven and toss in almonds. Serve immediately.

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