We are slowly coming to the end of 2013 and I decided to look back and post the recipe of the BEST thing I ever made, cooked, and ate this year! And it didn't take me long to think about it. I've had some pretty good meals but one dish has stood out to me and now I'm getting hungry just thinking about it! It's my Moroccan Lamb Stew. And oh my word you need to have this in your life!
The flavor has so much depth to it. Richness yet it is so simple. If this is the best thing I've had this year, I can only imagine what it is like in Morocco everyday! I HAVE TO GO THERE SOMEDAY SOON! Truly I will forever speak highly of this meal and I could definitely eat this every day and not get bored. Or at least finish the whole pot by myself! The only downside to this recipe: It takes too long and the smells coming from the kitchen will have you in a trance! You just want to eat it already! So this definitely takes some patience on your part. :-)
Look at that vibrant color! It's enticing you but don't jump fast! Cooking it low and slow for a couple hours will all be worth it in the end, I promise. Don't make this on an empty stomach!
The stew is served with couscous and it is 100% perfect together. You can just buy a box of the couscous and follow the package directions and it'll be just fine. I added a side note to turn it into a dessert below the recipe. Try this stew. You will definitely not be disappointed. Trust me on this. Without further adieu, here is the recipe for the Best thing I ever ate in 2013:
Moroccan Lamb Stew
Ingredients:
3 lbs Lamb shoulder meat, cut into 1-1 1/2 in. cubes or lamb off the bone (leave some fat on)
1 Yellow onion, chopped
4-5 cloves of Garlic, finely minced
1 Red bell pepper, chopped
1 fresh Pasilla chile pepper, remove the seeds and chop or 2 tsp Pasilla chile powder
1 Tbsp Smoky Paprika (or regular Paprika)
1 tsp Cumin
1/4 tsp Cardamom
1/2 tsp Thyme
1 Bay leaf
2 cups of Chicken Stock
14 oz can of Whole Tomatoes, pureed, or 14 oz of fresh Tomato Sauce
1 can of Garbanzo beans (chick peas), drained
Salt and Pepper, to taste
2-3 Tbsp Olive Oil
Couscous, for serving
1. Pat the lamb pieces dry. Heat olive oil in a large pot over medium high heat. Add the lamb and brown the sides (about 7-8 mins). This will be done a few times so the pot is not crowded. Transfer each batch to a plate after browned.
2. Add the onions, red bell pepper, and pasilla chile (if using fresh) to the pot. Cook for about 5 minutes or until soft, stirring occasionally. Add the garlic and cook for about a minute or two. Stir in the paprika, cumin, cardamom, thyme, and add the bay leaf. Cook for a couple minutes.
3. Next add the tomatoes, chicken stock, and lamb pieces into the pot. Raise the heat to high and cook until the mixture boils. Lower the heat and let simmer with the pot not fully covered for about 2 1/2 to 3 hours, or until the lamb pieces are tender.
4. About 20-30 minutes before the stew is done (estimate), mix in the chick peas. When ready, season with salt and pepper and serve over cooked couscous. The combination of stew and couscous is perfection.
5. Enjoy. Enjoy. Enjoy.
*Side note: Getting off topic here. :-) I grew up eating couscous as a dessert and you should try it too! Follow the package directions but cook the couscous in milk, with a pinch of salt, and a couple tbsps of sugar. Serve warm with either powdered sugar on top or very fine coconut flakes! YUM!
Let me know what you think!
