Moraccan Lamb Stew

Moraccan Lamb Stew


3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 pounds lamb stew meat
2 tablespoons olive oil
2 cups chopped onions
3 garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
1 1/3 cups water
2 large blood oranges
1/4 cup chopped fresh parsley
1 tablespoon honey

Mix salt, pepper, cinnamon and allspice in medium bowl. Add lamb and
toss to coat with spice mixture. Heat oil in heavy large pot over
medium-high heat. Working in batches, add lamb to pot and saute until
brown on all sides, about 4 minutes per batch. Return all lamb to
pot. Add onion, garlic and ginger to pot and saute 5 minutes. Add
1 1/3 cups water and bring to boil. Reduce heat; cover and simmer
until lamb is almost tender, stirring occasionally, about 1 hour 30

Meanwhile, grate peel from blood oranges and reserve. Cut all
remaining peel and white pith from oranges and discard. Coarsely chop
oranges. Add oranges and grated peel to lamb. Cover and simmer until
lamb is very tender, about 20 minutes longer. Stir in parsley and
honey. Season with salt and pepper.

B-man :wink: