Hi guys! How has your long weekend been so far?
Mine’s been awesome. I just found out today that my basketball team made the section playoffs so we have another week of practices and hopefully a few games. I’m totally excited.
This afternoon I made Moroccan Lamb Stew to celebrate. It’s my first stew… like ever!
It was the first time I ever cooked lamb. Which I felt a little sad about. I don’t think I like cooking baby things. Even though (honestly) they taste pretty delicious.
The things I did in this recipe that I’d never done before:
I made stew
I cooked lamb
and I used my new french oven, Louis on the stove.
Moroccan Lamb Stew
CJ from Top Chef Texas teaches this recipe. It takes about 2 hours with cook time and prep. Serves 6-8.
- 2 pounds lamb shoulder, cut into cubes and trimmed of excess fat
- 2 cloves garlic, peeled and finely sliced
- 1 cinnamon stick
- 1 teaspoon turmeric
- 1 teaspoon fennel seed
- 1 teaspoon paprika
- 1 tablespoon cumin seeds 1/2 tablespoon coriander seeds
- 1 onion, sliced
- 2 carrots, peeled and sliced
- 1 12-ounce can chopped tomatoes 2 bay leaves
- 1 cup red wine
- 2 cups of chicken stock
- zest and juice of 1 orange
- 1/2 cup chopped dried apricots
- 1/4 cup chopped flat leaf parsley
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Begin by toasting spices in a large dry skillet over high heat. Once fragrant remove from the heat.
Heat a large dutch or french oven over medium high heat and add olive oil. When the oil is hot season the lamb with salt and pepper and add to the pan (CJ says he seasons the meat and lets it sit overnight in his restaurant because it makes the meat extra flavorful). Cook the lamb until it is brown on all sides, about 5 minutes — cook it in batches if necessary. Remove the lamb to a plate and add the onion, garlic, and the carrots to the pot, cook for 3 more minutes. Add the spices minus the bay leaves and cinnamon stick and the lamb back to the pot mix to combine.
Add the wine and tomatoes and reduce for 2-3 minutes. Add the apricots, orange juice and zest. Reduce for 5 minutes, stirring constantly. Add enough chicken stock (or water) to cover the mixture. Add the bay leaves and cinnamon stick. Cover and simmer over low heat for 1 hour and 45 minutes until the lamb is tender.
When the lamb is tender remove the pot from the heat and stir in the parsley. Adjust the seasoning and serve with couscous if desired.
Here’s the prep work all done up and fancy!
The prep is really easy. Just chop an onion, dice a few carrots, slice up some lamb shoulder, garlic and apricots. Ohh don’t forget to zest that orange.
CJ did something a little unexpected and not in the recipe during the video. When he added the orange zest he also squeezed the juice from one of the halves into the stew.
For the fennel seed I used my coffee grinder to grind the seeds. Worked like a charm. I also think toasting the spices makes all the difference. My kitchen smelt like Morocco all evening. Well, I’ve never been to morocco. But it smelt like what I think Morocco would smell like.
Pretty darn easy. I made a quick pot of quinoa to serve with my stew. I did 2 cups of quinoa with 2 cups chicken stock and a little salt.
I really liked making stew and I definitely think I’ll make another one before I kick the bucket. Maybe I’ll skip the lamb and go for cow though. It just feels better.
Lambs are really, really-really, cute!
I’m signing off to catch the Downton Abbey Season Finale! My Geek and I made brownies in Le Creuset mugs (you can bake in them!) and we have a bottle of Chocolate Shop wine to try. I’m in charge of making the Duraflame fire. It’s the only fire I can be in charge of…
See ya tomorrow! Happy 3 Day Weekend!!!!