Moroccan Stew

Liat found this recipe. It sounds so delicious that we will have it for Seder this year.

  • 2 tbsp olive oil
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika
  • Salt
  • Pepper
  • 3 lbs. boned leg of lamb, cubed
  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 1 carrot, sliced
  • 5 garlic cloves, sliced
  • 1 tbsp fresh ginger
  • 1 14 oz. can plum tomatoes with juice
  • 2 cups chicken stock
  • 12 dried figs
  • 1 cinnamon stick 1 tbsp brown sugar
  • 2 tsp ras-al-hanout (you can buy this spice mix online, or I have its contents below as well)
Preheat oven to 325F.
 
Combine first six ingredients into a paste and rub thoroughly into the lamb. Let sit at room temperature for a couple of hours or refrigerate all night. Brown the lamb in small batches in olive oil in a large Dutch oven (I use Le Creuset) and set aside. Sauté onion and carrot in same pan for 2 minutes and then add all remaining ingredients. Return lamb and all collected juices back into the pot and bring to a boil. Bake for two hours until the lamb falls apart. Remove lamb and vegetables from the pot and cool. Refrigerate overnight and skim the fat off the top.
 
Bring juices to a boil and reduce by half. Return lamb to pot and serve with couscous.