“Moroccan Lamb and Beef Stew”

Name: “Moroccan Lamb and Beef Stew”
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Ingredients: 2 pounds lamb shoulder (cut into cubes); 2 pounds beef chuck (cut into cubes); 3/4 cup flour; 2 tablespoons vegetable or grape seed oil or butter; 1 teaspoon salt; 1/4 teaspoon cinnamon; 1/4 teaspoon ground ginger; 1/2 teaspoon freshly ground black pepper; 2 medium onions (diced); 4 carrots (peeled and diced); 2 medium turnips (peeled and diced); 3 cloves garlic (rougly chopped); 2/3 cup dried apricots; 2/3 cup prunes (pitted); 3 to 4 cups beef broth

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Prep Time: 15 minutes

Cook Time: 150 minutes

Total: 165 minutes

Author : Georgia

Instructions

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Step 1

Trim any excess fat from the meat. Heat a large pot with oil and flour the cubes in a bowl. Shake them well and place them in the pot, being sure not to crowd. Once seared, remove to a plate or rack.

Step 2

Put all of the browned meat back in the pan and sprinkle with salt, cinnamon, ginger and pepper. Then add the vegetables, garlic and dried fruit.

Step 3

Pour in enough stock to barely cover the meat and bring it to a boil. Lower the heat so the bubbles percolate. Cover and simmer gently for 2 hours until tender. Skim off any excess fat from the surface with a spoon.

Step 4

Serve with couscous (Israeli couscous is my favorite). This is also good made ahead of time and allowed to sit so the flavors develop.

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