Moroccan Braised Lamb
| Yield: | 6 Servings |
| Categories: | Meats, Moroccan, Lamb |
| 1/2 | c | Dried chickpeas |
| 3 1/2 | c | Water |
| 1/2 | c | Dry sherry |
| 3 | lb | Boneless leg of lamb cut in 1" cubes |
| 1 | c | Orange juice |
| 4 | Garlic clove(s), minced | |
| 1/2 | c | Olive oil |
| 1 | md | Onion(s), chopped |
| 2 | Carrots; chopped | |
| 1/4 | ts | Saffron threads, crumbled |
| 1 | ts | Ground coriander seeds |
| 1 1/2 | ts | Ground cumin seeds |
| 1 1/2 | ts | Ground cinnamon |
| 1/2 | ts | Dried thyme, crumbled |
| 1/2 | c | Blanched almonds, sliced |
| 1/2 | c | Dry red wine |
| 18 | oz | Can whole tomatoes with juice coarsely chopped |
| 1/2 | c | Kalamata olives, pitted |
| Grated zest of 1 lemon | ||
| 2 | tb | Lemon juice |
Advertisement