Lamb stew is one of my favorite dishes. But I wanted to experiment and expand my cooking repertoire, so I got creative and combined lamb with Moroccan spices. The stew tastes even better served a day or two later, when the flavors have had a chance to blend.
—BRIDGET KLUSMAN OTSEGO, MI
PREP: 40 MIN. • COOK: 8 HOURS • MAKES: 8 SERVINGS
3 pounds lamb stew meat, cut into 1 1/2-inch cubes
1 teaspoon salt
1 teaspoon pepper
4 tablespoons olive oil, divided
6 medium carrots, sliced
2 medium onions, chopped
6 garlic cloves, minced
2 teaspoons grated lemon peel
1/4 cup lemon juice
1 tablespoon minced fresh gingerroot
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
2 1/2 cups reduced-sodium chicken broth
1/4 cup sweet vermouth
1/4 cup honey
1/2 cup pitted dates, chopped
1/2 cup sliced almonds, toasted
1. Sprinkle lamb with salt and pepper. In a Dutch oven, brown meat in 2 tablespoons oil in batches. Using a slotted spoon, transfer to a 4- or 5-qt. slow cooker.
2. In the same skillet, saute the carrots, onions, garlic and lemon peel in remaining oil until crisp-tender. Add the lemon juice, ginger, cinnamon, cumin and paprika; cook and stir 2 minutes longer. Add to slow cooker.
3. Stir in the broth, vermouth, honey and dates. Cover and cook on low for 8-10 hours or until lamb is tender. Sprinkle with almonds.