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“moroccan lamb and beef stew”

georgiapellegrini.com
Your Recipes

Prep Time: 15 minutes

Cook Time: 150 minutes

Total: 165 minutes

Ingredients

Remove All · Remove Spices · Remove Staples

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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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