MOROCCAN LAMB STEW WITH PRESERVED LEMONS
This is one of the easiest stews imaginable, because there is no browning of the meat, yet the flavor is very intense. Serve with apricot couscous and a fennel, mint, and radish salad. Preserved lemons must be made several weeks in advance, but they are simple to prepare and add exquisite flavor.
Provided by Food Network
Time 2h46m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Trim excess fat and gristle from meat and cut lamb into 1-inch cubes. Place meat in a large bowl. In a small bowl, mix the cumin, ginger, cinnamon, and saffron; sprinkle over the meat and set aside.
- On a cutting board, mince together the orange zest, cilantro leaves, garlic, and salt until you have a paste. Add to the meat along with the orange juice and stir well to coat. Cover the bowl and let stand at room temperature for 2 hours, or up to overnight in the refrigerator.
- Transfer the mixture to a heavy pot, add the onions, tomatoes, and 1 cup water. Bring to a boil, cover, reduce heat, and simmer (or bake in a preheated 350 degree oven) until the meat is very tender, about 1 1/2 hours. Add olives and, if using, preserved lemon to the pot. Cook about 10 minutes more, then serve.
- Wash a 1-pint glass-canning jar and its lid with hot soapy water; rinse and dry thoroughly.
- Cut 6 of the lemons, 1 at a time, into quarters through 1 end without cutting all the way through the other end. You want the lemon to open out like a flower, but not to separate. Place the lemon on a large piece of parchment or waxed paper, spread quarters open and sprinkle flesh with a heaping tablespoon of kosher salt; put the lemon into the jar. Continue with remaining lemons, sprinkling salt on each. Pack the lemons in the jar tightly, filling it to the top (you may need more or less than 6 lemons, depending on their size). When you reach the top, lift the parchment and pour the excess salt from it into the jar of lemons.
- Slide the bay leaves down opposite sides of the jar. Juice the remaining lemons 1 by 1, adding juice to the jar, until it reaches the top. Seal jar, shake well, and let stand at room temperature, shaking well every 12 hours, for 1 week. After 1 week, transfer jar to the refrigerator, continuing to shake every day. Lemons are preserved after 3 weeks and keep up to several months in the refrigerator.
- To use lemons, pull out as needed and scrape away pulp. Dice peel and use as a condiment.
SLOW COOKER MOROCCAN BRISKET
An easy sweet and savory recipe by Robin Miller of the Food Network. Perfect atop a mound of couscous.
Provided by januarybride
Categories Moroccan
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Arrange onion wedges and parsnips in bottom of slow cooker.
- Season beef all over with salt and black pepper.
- In a small bowl, combine coriander, cumin, cinnamon, garlic powder, and nutmeg. Rub spice mixture all over beef.
- Arrange beef over onions and parsnips in slow cooker.
- Arrange apricots around beef.
- In a small bowl, whisk together wine, broth and honey. Pour mixture over beef and vegetables.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours.
- Serve atop Couscous and garnish with cilantro leaves.
Nutrition Facts : Calories 322.6, Fat 8.2, SaturatedFat 2.8, Cholesterol 101.3, Sodium 132.4, Carbohydrate 23.8, Fiber 2.5, Sugar 18.7, Protein 33.8
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