Moroccan Lamb Stew

Recipe by Jeff Young, Culinary Director

– Serves 10 –

3 lbs. boneless leg of lamb, cut into large cubes
1 tsp. salt
¼ tsp. pepper
flour for coating as needed
¼ cup olive or vegetable oil, or as needed
3 large bell peppers, halved, seeded and chopped
2 large onions, sliced
1 tsp. garlic, minced
½ tsp. ground cinnamon
¼ tsp. ground clove
¼ tsp. ground coriander
¼ tsp. ground cardamom
¼ tsp. ground cumin
¼ tsp. ground ginger
¼ tsp. cayenne pepper
2 cups beef broth
2 Tbsp. tomato paste

Method of Preparation:
Season the lamb with salt and pepper. Coat lightly with flour. Heat 2 tablespoons of the oil in a large ovenproof pan. Brown the lamb in batches, adding more oil as needed. Remove browned lamb to a plate and hold. Sauté the green peppers in the remaining oil in pan, stirring often for a couple of minutes. Remove, and set aside. Sauté the onion and garlic until tender but not browned, about 5 minutes. Add spices and cook, stirring constantly for about 30 seconds. Add the broth and deglaze the pan, add the tomato paste. Return lamb and peppers to the pan. Bring to a boil, cover and place in a preheated 325 degree oven for 1 ½ hours or until fork tender. Serve with rice.

Enjoy with a glass of 2002 Cyrus.