Moroccan Lamb Stew


¼ cup olive oil
1 large onion, chopped
4 cloves garlic, minced
2 generous teaspoons cumin
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon coarsely ground black pepper
3 pounds lamb stew (cubes)
3 cups beef broth
2 cinnamon sticks
1 tablespoon lemon peel
1 cup pitted prunes
1 cup whole blanched almonds


Mix together olive oil, onion, garlic, cumin, cinnamon, ginger and pepper in a large Dutch oven. Add meat and stir to coat. Add broth, cinnamon sticks and lemon peel. Bring to a boil, then simmer, partially covered for ½ hour. Stir in prunes and almonds and simmer for another 1-1/2 hours. Serves 12 – 16.

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