Moroccan Lamb Stew With Dried Cherries And Lemon

Name: Moroccan Lamb Stew With Dried Cherries And Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces pitted dried cherries (Trader Joe's); 1/2 cup olive oil; 1/2 cup unsalted butter; 4 lbs lamb shoulder, trimmed of fat, cut into 1 1/2-inch cubes; kosher salt & freshly ground black pepper; 2 yellow onions, finely chopped; 2 teaspoons toasted ground coriander; 1 teaspoon cinnamon; 1 teaspoon freshly grated ginger; 1 pinch saffron thread; 2 teaspoons preserved lemons, chopped (or the zest of 2 lemons, finely chopped); 3 -4 cups rich dark stock (beef,lamb or roasted chicken); 2 tablespoons honey; 3 tablespoons toasted sesame seeds

Servings: persons

8 ounces pitted dried cherries (Trader Joe's)
1/2 cup olive oil
1/2 cup unsalted butter
4 lbs lamb shoulder, trimmed of fat, cut into 1 1/2-inch cubes
kosher salt & freshly ground black pepper
2 yellow onions, finely chopped
2 teaspoons toasted ground coriander
1 teaspoon cinnamon
1 teaspoon freshly grated ginger
1 pinch saffron thread
2 teaspoons preserved lemons, chopped (or the zest of 2 lemons, finely chopped)
3 -4 cups rich dark stock (beef,lamb or roasted chicken)
2 tablespoons honey
3 tablespoons toasted sesame seeds

1
Rehydrate the cherries in a bowl with about a cup of warmed stock. Let soak until needed.
2
In a large, heavy saute pan, heat 2 T olive oil with 2 T butter over high heat. Season the lamb with salt and pepper and saute in batches, not overcrowding the pan, so all sides are browned. Transfer to a large saucepan or casserole. Continue this process until allo the lamb is well browned.
3
Reheat the saute pan over medium-high heat. Add olive oil and saute the onions to translucent, about 10 minutes. Add the spices and cook until the aromas start to come up, 2-3 minutes. Deglaze with some of the stock and add this to the pan with the lamb. Add the remaining stock and bring to a boil. Reduce the heat, cover and simmer for 45 minutes. Add the rehydrated cherries with their soaking liquid and the preserved lemon (or lemon zest). Continue cooking for about 15-20 minutes more, or until the lamb is very tender. Add the honey and season to taste with additional salt and pepper.
4
Serve over couscous, mixed with a few chopped Kalamata olives. Top with toasted sesame seeds and enjoy with a glass of Cabernet Franc.
5
Notes:
6
This dish has A LOT of butter. By mistake, I only used 2 T, in stead of 1/2 cup Next time, I wouldn't use any at all. There is enough olive oil & liquid from the lamb to sufficiently cook the lamb without the butter. This will cut calories by A LOT, too!
7
I toasted the ground coriander in a frying pan until it was smoky & fragrant.
8
I used beef broth, and lemon zest.

1919

kcal

Calories

154

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 ounces pitted dried cherries (Trader Joe's), 1/2 cup olive oil, 1/2 cup unsalted butter, 4 lbs lamb shoulder, trimmed of fat, cut into 1 1/2-inch cubes, and more.

Yes, Moroccan Lamb Stew With Dried Cherries And Lemon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!