by healthierkitchen
View
my 36 recipes »
Photo 1 of 4
by Sarah Shatz
Photo 2 of 4
by Pat in SoCal
Photo 3 of 4
by Sarah Shatz
Photo 4 of 4
by healthierkitchen
A&M's Testing Notes:
Expand Collapsehealthierkitchen's Notes:
Expand1 teaspoon kosher salt Ask a question about this ingredient
1/4 teaspoon freshly ground black pepper Ask a question about this ingredient
1 teaspoon turmeric Ask a question about this ingredient
2 teaspoons ground cumin Ask a question about this ingredient
1 1/2 teaspoon ground coriander Ask a question about this ingredient
1 teaspoon paprika Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
1 teaspoon raz el hanout (optional - some of the flavors duplicate what's in here, so don't worry about leaving it out if you don't have it) Ask a question about this ingredient
2 pounds boneless lamb shoulder, trimmed of excess fat and cut into 1 1/2-inch pieces Ask a question about this ingredient
2 to 3 tablespoons olive oil Ask a question about this ingredient
1 large onion, halved and thinly sliced Ask a question about this ingredient
3 cloves garlic, minced Ask a question about this ingredient
2 cups homemade or low or no sodium chicken stock Ask a question about this ingredient
1 cup pitted prunes, halved if large Ask a question about this ingredient
2 cups cubed butternut or acorn squash Ask a question about this ingredient
1/2 cup Spanish green olives, pitted Ask a question about this ingredient
2 teaspoons lemon zest, about one lemon (if you have preserved lemon, you can use the skin of 1/2, rinsed and minced) Ask a question about this ingredient
3 teaspoons chopped parsley Ask a question about this ingredient
Combine the salt, pepper and other spices in a large bow. Add the lamb pieces and toss to coat.
Ask a question about this stepHeat a Dutch oven over medium-high heat. Add 2 tablespoons of the olive oil and brown the lamb chunks in batches, using additional oil as needed. Remove the lamb chunks to a plate as cooked. Remove some of the fat from the pan if a lot has rendered, leaving only a light coating.
Ask a question about this stepLower the heat to medium and add the onion and garlic, cooking until the onion has softened and become translucent, about 4 or 5 minutes.
Ask a question about this stepAdd the stock to the pan and scrape up any browned bits from the bottom of pan.
Ask a question about this stepReturn the lamb to the pan, along with any juices, and add the prunes, squash, olives and lemon zest.
Ask a question about this stepBring the mixture to a boil and then reduce the heat and simmer, partly covered, for 30 to 45 minutes, until the lamb is tender.
Ask a question about this stepTaste for salt and pepper and garnish with the parsley. Serve with whole wheat couscous.
Ask a question about this stepI loved this recipe! I had some lamb chops in my freezer and this was a perfect way to use them. I also mixed in chicken breasts because I didn't have enough lamb. The chicken dried out a touch, but was still delicious. I also didn't read the recipe correctly and forgot to dredge the lamb in the spices before searing. I ended up adding all the spices in with the chicken stock. It turned out fine. Next time, I would use chicken thighs to maintain the moisture. Thanks for a great recipe! Yum!
Not a fan of lamb....has anyone tried this with beef cubes? The rest of the recipe sounds fantastic!
I make a really strange version of Chicken Marbella that is similar to this, without the squash.
I use Ras el Hanout and dates and olives.
Have to try this version!
Cheers
irina
This turned out well. I served it with a little harissa on the side. Let overs were even better.
So glad to hear you liked this!
dee-licious. halved the recipe, followed it as written with one exception: added a really ripe, seeded and juiced tomato. cooked the lamb longer since i was on the phone, but that made the stew even more tender. served over plain quinoa. so fragrant and satisfying. thanks for a great recipe!
Thanks kikimama. Will have to try tomato!
words cannot describe. i made this tonight for dinner and really...I've never tasted anything like it. i substituted goat, dried apricots, preserved lemons and kind of made my own raz el honout. every ingredient blends perfectly together. thank you for a new flavor that I will be making over and over.
Those substitutions sound great! I love goat but have never cooked it - I'll have to keep my eyes open for some and try it out. Thanks for letting me know!
This sounds like a super recipe, except perhaps for the butternut squash. I think it would add too much sweetness to the dish. (not a great fan of sweet) Also, that long a cooking time can turn the squash quite mushy. I would add the squash about 15 minutes before the dish is done.
Thanks for the comment! You could easily leave out the butternut squash and/or add it in later. This is just how it evolved for my family's taste. I've done it with chickpeas as well. You could also sub in another squash such as acorn.
This is cooking away on my stove right now. I actually followed the recipe almost exactly (not like me) except since I was just doing a half recipe I am using my tagine. It just seemed right and I rarely get to use it. I had some preserved lemons I put up last year so I used that option...and since I don't have a clue what "raz el hanout" is I left that out. Other than that it's right on the mark. It looks gorgeous and smells wonderful. The tagine seared the meat beautifully and was just the right size. I'll post again once we eat it...but so far it's looking good.
Thanks for trying this, Pat in SoCal! Hope it worked out for you. Raz el hanout is a Moroccan spice blend that like curry powder or chili powder, can be different depending on who's made it. I know the one I have has some clove and anise because I can smell those, but according to the Food Lover's Companion, these blends can include ginger, anise, cinnamon, nutmeg, peppercorns, cloves, cardamom, dried flowers, nigella, mace, galangal and turmeric.
It was really wonderful! A final squeeze of fresh lemon just before serving brightened the flavor. Not another addition was needed. Much enjoyed by all! Thanks again. I posted a picture because it was just so pretty.
I'm so glad you liked it! And thanks for posting the lovely photo, too. I'm glad to know that the recipe works well in a tagine - I've never cooked in one.
Wow! I need to take deep breaths!
Thanks for all the nice comments - hope all who try this out like it!
Yum! Have you tried this in a slow cooker before? I might attempt that over the weekend...
Thanks studentepicure! I haven't tried it in a slow cooker because mine is older and you can't brown in the pot, so once I've got a pot going for that step, I just figure I'll keep going on the stove. I would probably keep it on low and maybe add the squash and prunes later if you can. It's actually been so long since I used mine I can't remember - can you open it part way and add some ingredients later?
Way to go Wendy!!! My daughter saw the picture and said "Oh Mommy. Can you make that tonight?" Bit of a short notice and have a deadline in the way, so it will have to wait for the weekend. But it will get made here in Carlisle. Good luck in the voting!
This picture is waaaay better than mine was. It took me a few seconds to realize it was my dish! Hope your daughter (and the rest of you) like it!
Mmmmm this looks so yummy! I love Moroccan flavors with butternut squash and I looove lamb stew, so I can't wait to give it a try.
Congrats healthierkitchen! I loooooooooooove lamb and this looks great! I can't wait to try it.
Congratulations healthierkitchen!! Thrilled this is a finalist.
Way to go healthierktchen! I always like lamb and squash. Congrats on the finals.
Congrats! Love the inclusion of butternut squash. YUM.
This looks delicious and I bet it smells amazing as it is cooking! I am saving this and look forward to trying it...
Hope you like it gingerroot. Bet it would be great over quinoa as well.
Thanks Sagegreen! It's a family favorite and I've heard from friends that it is also good with chicken. I know some people don't like lamb.
I have a question about the recipe "Moroccan Style Lamb" from healthierkitchen.
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
photo 1 of 19
The lineup: green olives, onion, butternut squash, lamb shoulder, garlic, prunes, lemon zest, paprika (we used sweet), cinnamon, coriander, cumin and turmeric.
photo 2 of 19
We left this beautiful bunch of parsley not only out of the ingredient shot, but out of the final dish as well. D'oh!
photo 3 of 19
Unbundling the lamb shoulder to cube it.
photo 4 of 19
We trimmed some of the fat, but not all, for more flavor.
photo 5 of 19
We cut our squash into 3/4-inch cubes. If you're opposed to the squash starting to fall apart as it stews, you might want to go for slightly bigger cubes. We didn't mind!
photo 6 of 19
Again, the sadly neglected parsley makes an appearance.
photo 7 of 19
photo 8 of 19
The spice mixture for the lamb.
photo 9 of 19
Amanda tosses the lamb with the spices -- it's a nice, healthy coating.
photo 10 of 19
We kept the heat moderate, as we didn't want the spices to burn. Over a medium flame, the lamb browned nicely and fairly quickly.
photo 11 of 19
Just chillin'.
photo 12 of 19
You're just looking for a nice brown crust.
photo 13 of 19
You just missed a very exciting moment: Amanda swept all of the sliced onion and garlic from the counter into the hot pan, in one fell swoop.
photo 14 of 19
After the onions have softened, the lamb goes back into the pan with the chicken stock.
photo 15 of 19
Then the beautiful squash...
photo 16 of 19
Followed by the prunes, olives and lemon zest.
photo 17 of 19
photo 18 of 19
Then, you just stir everything together, cover and simmer for about 45 minutes, and that's it!
photo 19 of 19
I have been cooking for over 43 years and this is the best dish I have ever made. The flavor is outstanding!
I cooked the lamb for 90 minutes before adding the squash - keeping the squash firmer and the lamb more tender. Butternut holds up better than acorn squash.
If I want to please meat eaters this is what I will serve!