{"id":7629,"date":"2021-03-29T14:29:44","date_gmt":"2021-03-29T19:29:44","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&p=7629"},"modified":"2021-03-29T14:29:44","modified_gmt":"2021-03-29T19:29:44","slug":"moroccan-lamb-and-fruit-caserole","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=moroccan-lamb-and-fruit-caserole","title":{"rendered":"Moroccan lamb and fruit caserole"},"content":{"rendered":"

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.<\/h2>\n

Ingredients<\/h3>\n
\n
2<\/span> lbs<\/span> Lean boneless lamb<\/span><\/div>\n
¼<\/span> cup<\/span> Olive oil <\/span><\/div>\n
2<\/span> <\/span> Onions sliced<\/span><\/div>\n
2<\/span> <\/span> Garlic cloves minced<\/span><\/div>\n
1<\/span> <\/span> Apple, unpeeled, cored and chopped<\/span><\/div>\n
½<\/span> tsp<\/span> Each powdered ginger, curry powder, cinnamon, salt<\/span><\/div>\n
12<\/span> <\/span> Dried apricots<\/span><\/div>\n
12<\/span> <\/span> Pitted prunes<\/span><\/div>\n
12<\/span> <\/span> Dried figs<\/span><\/div>\n
½<\/span> cup<\/span> Raisins<\/span><\/div>\n
19<\/span> oz<\/span> Can of tomatoes drained and chopped<\/span><\/div>\n
1<\/span> cup<\/span> Water<\/span><\/div>\n
½<\/span> cup<\/span> White wine (or apple juice)<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
\n
\n

Cut lamb into 1 ” (2,5 cm) cubes.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Heat 2 tbs (30 ml) oil over high heat in large flameproof casserole or dutch oven.<\/p>\n<\/div>\n<\/div>\n

\n
\n

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.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Transfer to bowl with slotted spoon. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Reduce heat to medium.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add 1 tbs (15 ml) oil to pan along with onions.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Cook stirring occasionally until softened and lightly browned.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add garlic, apple, ginger, curry powder, cinnamon and salt.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Cook stirring occasionally, 2 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Return meat to pan.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add apricots, prunes, find, raisins, tomatoes, water and wine. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Stirring constantly, bring mixture to a boil over medium high heat.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Cover and bake in pre heated oven 350 F (180C) for 1 hour or until meat is tender.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[58],"class_list":["post-7629","cp_recipe","type-cp_recipe","status-publish","hentry","cp_recipe_category-main-courses"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/7629","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7629"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7629"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=7629"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}