Moroccan Lamb with Dates and Almonds
Please follow and like us:
| Servings |
|
Ingredients
- 3 pounds lamb loin cut into 1-inch pieces
- 10 Medjool pitted dates chopped
- 1 large onion chopped
- 4 cloves garlic minced
- 1 cinnamon stick
- 32 ounces chicken stock
- 1 cup slivered almonds
- 6 Tbsp olive oil
- 3 tsp honey
- 2 tsp ground ginger
- 2 tsp paprika
- 1/2 tsp ground cumin
- 1/4 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 1 tsp lemon zest
- salt & pepper to taste
Ingredients
|
|
Instructions
- In a large Ziploc bag, combine paprika, turmeric, cumin, cayenne, 1/4 teaspoon kosher salt. Shake to combine.
- Add honey and 2 tablespoons olive oil to the bag and mix well.
- Place cubed lamb in seasoning mixture. Seal bag, shake and rub well, making sure to cover all sides of lamb cubes, and refrigerate for 2-3 hours.
- Remove lamb from refrigerator and bring back to room temperature.
- Heat 4 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add onions and season with salt and pepper. Cook until softened and translucent and remove from pan.
- Add lamb to Dutch oven and brown on all sides.
- Return onions to pot. Add dates, cinnamon stick, garlic, ginger, lemon zest and chicken broth. Stir to combine.
- Bring to a boil. Reduce to a simmer, cover and cook for 30 – 40 minutes, or until lamb is cooked through and sauce has reduced.
- Remove cinnamon stick and add toasted almonds.
- Serve over quinoa or couscous.