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Moroccan lamb

Serves 6 Servings


  • 3 tablespoon olive oil, divided
  • 2 1/2 pound lamb shoulder or boneless chuck roast, cut into 3/4-inch cubes
  • 2 cup chopped onions
  • 3 cup garlic cloves, chopped
  • 1 tablespoon garam masala*
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1 cup dry red wine
  • 1/2 cup dry sherry
  • 2 cup beef stock
  • 1 cup (14.5 oz) can diced tomatoes in juice
  • 1 1/2 cup golden raisins


Baking Directions:

Heat 2 tablespoons oil in large pot over medium-high heat.

Sprinkle meat with salt and pepper.

Add meat to pot; sauté until just slightly pink, about 5 minutes.

Transfer meat to bowl.

Heat 1 tablespoon oil in same pot.

Add onions; sauté until brown, about 8 minutes.

Add garlic and spices and stir 1 minute.

Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes.

Add broth, tomatoes with juice, and raisins; stir to blend.

Add lamb and accumulated juices; bring to simmer.

Reduce heat to medium-low.

Simmer uncovered until sauce is thick and lamb is tender, stirring occasionally, about 1 hour 15 minutes.

Season stew with salt and pepper.

(Can be made 2 days ahead.)

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