Moroccan Lamb Stew EntréeLambSoupCYRUS Recipe by Jeff Young, Culinary Director – Serves 10 – Ingredients: 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.
