MOROCCAN LAMB WITH DRIED PLUMS AND HONEY
Servings 6
Prep Time 20 minutes
Ingredients
2 tablespoons butter or margarine
1 tablespoon vegetable oil
2 1/2 pounds boneless lamb shoulder, cut into 1 to 1 1/2-inch cubes
1 1/2 cups sliced yellow onions
1 1/4 teaspoons cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon saffron (optional)
1 1/2 cups lamb stock or water
1 1/2 cups (about 9 ounces) pitted dried plums
3 tablespoons honey
Salt and pepper
6 cups hot prepared couscous
3 tablespoons toasted sesame seeds
Watercress (optional)
Orange slices (optional)
Preparation
In large skillet or Dutch oven, heat butter and oil over medium-high heat.
Brown lamb, about 5 minutes. Remove lamb.
Add onions; cook and stir 3 to 4 minutes or until soft but not browned.
Add cinnamon, ginger and saffron, if desired; cook and stir 3 minutes.
Add lamb stock; bring to a boil. Return lamb to pan; reduce heat to low. Cover; simmer 45 minutes.
Add dried plums; simmer about 20 minutes longer or until meat is tender.
Stir in honey; season to taste with salt and pepper.
To serve, spoon lamb mixture over prepared couscous. Sprinkle with sesame seeds.
Garnish with watercress and orange slices, if desired.
Nutritional Information (per serving)
Calories 730
Cholesterol 135mg
% of Calories from Fat 27%
Fat 22g
Sodium 287mg
Carbohydrates 86g
Protein 46g
Fiber 7g
California Dried Plum Board - www.californiadriedplums.org/
Recipe created by Square One (San Francisco, CA).
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