Print Options:

Moroccan lamb and fruit caserole

Yields6 Servings

This is as close as I will get to a tajine. I like to serve this with couscous. This is easily made ahead and cane be doubled to serve a crowd.

 2 lbs Lean boneless lamb
 ¼ cup Olive oil
 2 Onions sliced
 2 Garlic cloves minced
 1 Apple, unpeeled, cored and chopped
 ½ tsp Each powdered ginger, curry powder, cinnamon, salt
 12 Dried apricots
 12 Pitted prunes
 12 Dried figs
 ½ cup Raisins
 19 oz Can of tomatoes drained and chopped
 1 cup Water
 ½ cup White wine (or apple juice)
1

Cut lamb into 1 " (2,5 cm) cubes.

2

Heat 2 tbs (30 ml) oil over high heat in large flameproof casserole or dutch oven.

3

Brown meat in oil, stirring often, about 4 minutes. Do not over crowd meat or it will steam instead of sear. Cook in batches adding more oil as necessary.

4

Transfer to bowl with slotted spoon.

5

Reduce heat to medium.

6

Add 1 tbs (15 ml) oil to pan along with onions.

7

Cook stirring occasionally until softened and lightly browned.

8

Add garlic, apple, ginger, curry powder, cinnamon and salt.

9

Cook stirring occasionally, 2 minutes.

10

Return meat to pan.

11

Add apricots, prunes, find, raisins, tomatoes, water and wine.

12

Stirring constantly, bring mixture to a boil over medium high heat.

13

Cover and bake in pre heated oven 350 F (180C) for 1 hour or until meat is tender.

Nutrition Facts

0 servings

Serving size