Wish Upon A Dish: Moroccan Slow-Cooked Lamb

September 29, 2010

Moroccan Slow-Cooked Lamb

The Nudge does not like the taste of lamb. I think once it is slow-cooked with all these spices he won't even know it is lamb. He did finally try good grilled lamb chops at Bar American and loved them enough to order them the 2nd time we went there. His whole life, he never ate that much lamb.
My market did not have any shoulder for stewing so I bought a couple of nice sized shoulder chops. Same meat but with a bone, but bones are good in slow-cooking recipes.

Moroccan Slow-Cooked Lamb and Chickpeas
Adapted from Epicurious.com

* 1 tablespoon ground cumin
* 2 teaspoons ground coriander
* 1 1/2 teaspoons salt
* 1 teaspoon fennel seeds
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon ground black pepper
* 2 1/2 pounds trimmed boned lamb shoulder
* 4 tablespoons olive oil
* 1 large onion
* 1 tablespoon tomato paste
* 2 cups low-salt chicken broth
* 1 15 1/2-ounce can garbanzo beans (chickpeas)
* 1 cup dried apricots
* 2 large plum tomatoes
* 2 cinnamon sticks
* 1 tablespoon fresh ginger
* 2 teaspoons grated lemon peel
* 2 tablespoons fresh cilantro

Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.

Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits.

If using Crock Pot:
Add lamb and ingredients in the saute pan to your crockpot insert. Turn on low for all day cooking or on high for 4 hours.

If stovetop braising:
Return lamb to skillet and bring to boil.
Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour.

Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)

I will serve this with a Mediterranean Bulgur. That is just soaked bulgur in chicken broth and then add some chopped apricots, olives, olive oil and salt & pepper.
You need something to soak up the sauce.

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