Moroccan Lamb Stew Recipe

Ingredients

1.5 lb of cubed stewing lamb

4 Tbs olive oil

2 yellow onions

3 carrots

1/2 cup of flour

salt and pepper

3 cloves of garlic (minced)

1 tsp ground cumin

1/4 tsp saffron

1 tbs minced ginger

2 1/2 cup beef stock

1 cup crushed tomatoes

1 cup chopped dry dates

grated zest and juice of 1 orange

2 Tbs fresh parsley

Preparation

Preheat oven to 350 degrees In dutch oven, heat 1 tbs oil Saute onions (5 min.) and carrots (3 min.) (medium heat) Set aside in a bowl Pat lamb dry Shake lamb in a plastic bag with flour, salt and pepper Add 3 tbs of oil to dutch oven and saute lamb (medium/high heat) Brown (4-5 min.) and set aside. Return onion and lamb to pot Add garlic, cumin, saffron and ginger Add stock and bring to boil Cover pot and bake 1-1.5 hrs. If sauce is too thin, remove meat and veggies and bring to a high boil