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Spiced Moroccan Lamb Stew |
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Serves: 5 Print this Recipe1 pound lamb shoulder well-trimmed cubed 3 tablespoons flour 2 tablespoons vegetable oil 3 cups mushrooms sliced ( 1/2 lb.) 1 cup onions chopped 1 cup beef bouillon 2 tablespoons tomato paste 1 garlic large, minced 3/4 teaspoon cinnamon ground 1/2 teaspoon cumin ground 1/2 teaspoon salt 1/4 teaspoon allspice ground 1/8 teaspoon black pepper 1 cup apples peeled and diced Hot cooked noodles (optional) In a medium bowl, sprinkle lamb with flour; toss until all flour is coating meat. In a 3-quart saucepan over medium heat, brown lamb, half at a time, in oil. Return all lamb to saucepan. Add mushrooms, onion, bouillon, tomato paste, garlic, cinnamon, cumin, salt, allspice and pepper. Stirring, loosen browned bits from bottom of saucepan. Stirring over high heat, bring to a boil; reduce heat to very low, cover and simmer or 1 1/2 hours or until lamb is tender, stirring occasionally to prevent sticking. Stir in apple; cover and cook for 10 minutes or until apple is crisp-tender. If desired, serve over noodles. Spiced Moroccan Lamb Stew comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Baked Ziti Gourmet Pork Chops Hawaiian Burgers Lemon-Peppered Chicken Pork And Green Onions Sherried Scallops Sole With Cucumber Sauce Spiced Moroccan Lamb Stew Stuffed Shells Florentine Swiss Turkey Cutlets |
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