Name: Moroccan lamb and fruit caserole
Yield: 6 servings
Ingredients: 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)

CategoryMain courses

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.

Yields6 Servings

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)

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

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

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.

Transfer to bowl with slotted spoon.

Reduce heat to medium.

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

Cook stirring occasionally until softened and lightly browned.

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

Cook stirring occasionally, 2 minutes.

Return meat to pan.

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

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

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

Ingredients