Main Dish
Lamb with Moroccan Spices, Prunes and Roasted Vegetables
Dutton Estate Winery
8757 Green Valley Road
Sebastopol, CA 95472
duttonestate.com
- RECIPE YEAR: 2015
- RECIPE BY: Cynthia Newcomb, Winery Chef
- YIELD: Serves 6
- PAIRS WELL WITH: Dutton Estate Karmen Isabella
This slow-cooked spiced lamb dish develops complex layered flavors that pair beautifully with the bright fruit and acidity in the Karmen Isabella Pinot Noir.
Ingredients:
- 1 teaspoon kosher salt, plus more, to taste
- 1/2 teaspoon freshly ground pepper, plus more, to taste
- 3 tablespoons ras el hanout (Moroccan spice blend)
- 1 teaspoon smoked paprika
- 1 leg of lamb, about 2 1/2 pounds, trimmed of fat and cut into 1 1/2-inch pieces
- 6 tablespoons olive oil
- 1 pound onions, chopped
- 6 large garlic cloves, chopped
- 1 1/2 tablespoons fresh ginger, peeled and minced
- 2 cups beef stock or water, plus more if needed
- 1 bay leaf
- 2 cinnamon sticks
- 1 can (14 ounces) chopped tomatoes
- 1 tablespoon packed grated lemon zest
- 1/4 cup fresh lemon juice
- 1 cup dried prunes, pitted and halved
- 3 tablespoons tamari
- 2 pounds carrots, peeled and cut into 1-inch lengths (or use baby carrots)
- 1 large fennel bulb, trimmed and sliced
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh mint
Directions:
In a large bowl, combine the 1 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons of the ras el hanout and the paprika. Add the lamb and toss to coat. Add 2 tablespoons of the olive oil and toss again. Transfer the lamb to a large sealable plastic bag, seal the bag and refrigerate for at least 8 hours or up to overnight. Let the lamb stand at room temperature for 1 hour before cooking. In a large, heavy pot over medium heat, warm 2 tablespoons of the olive oil. When the oil is very hot, add the lamb (in batches, if necessary, to avoid crowding) and brown on all sides. Transfer to a plate. Reduce the heat to low, add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and ginger and cook, stirring occasionally, until fragrant, 3 to 4 minutes. Add the stock, increase the heat to medium-high and bring to a boil, stirring to scrape up the browned bits. Return the lamb to the pot and add the bay leaf, cinnamon sticks, tomatoes and lemon zest. Bring to a boil, then reduce the heat to low, cover and simmer, stirring occasionally, for 1 1/2 hours. Stir in the lemon juice, prunes, the remaining 1 tablespoon ras el hanout and the tamari. Cook until the lamb is very tender, about 30 minutes more. Meanwhile, preheat the oven to 325°F. In a bowl, toss the carrots with 1 tablespoon of the olive oil and season with salt and pepper. Transfer to a baking sheet. In the same bowl, toss the fennel with the remaining 1 tablespoon olive oil and and season with salt and pepper. Transfer to a separate baking sheet. Roast, shaking the baking sheets occasionally, until the vegetables can be pierced with a fork. Remove from the oven. When the stew is done, add the vegetables to the pot and simmer for a few minutes to meld the flavors. Garnish with the parsley, dill and mint and serve. Make-ahead tip: The stew can be made up to 1 day ahead. Let cool slightly and refrigerate, uncovered, until cool. Then cover and refrigerate. Reheat on the stovetop just before serving.
