Jennifer Farley is the creator, recipe developer and food photographer of Savory Simple. She graduated from the Culinary Arts program at L'Academie de Cuisine in Gaithersburg, MD where she trained in classic French technique. Jennifer cu...
2 teaspoons ras-el-hanout (available at specialty stores)
3/4 teaspoon ground ginger
1/2 teaspoon cumin
1 pinch crumbled saffron threads
1-1/2 teaspoons salt
3/4 teaspoon black pepper
3 cups low-sodium beef stock
3 pounds boneless lamb shoulder, cut into 1-inch cubes
1 yellow onion, finely chopped
2 garlic cloves, finely chopped
2 cinnamon sticks
2 tablespoons unsalted butter
1/4 cup tomato paste
1-1/4 cups raisins
1 cup sliced almonds
1/4 cup honey
1 teaspoon ground cinnamon
Parsley and sliced almonds for garnish
Whisk together the ras-el-hanout, ginger, cumin, crumbled saffron, salt, black pepper, and 1 cup beef stock in a Dutch oven. Stir in the lamb, remaining stock, onion, garlic, cinnamon stick, butter and tomato paste. Simmer on low heat, covered, until lamb is tender, about 1-1/2 hours.
Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, for an additional 30 minutes.
Uncover the pot and cook over moderately high heat until the stew is thickened, stirring occasionally, approximately 15 minutes.
Garnish with sliced almonds and parsley. Serve over rice or couscous.