For those of you who haven’t met Suzy Karadsheh from The Mediterranean Dish, you are in for a treat. She’s a really clever woman who has given up her high flying career to be a stay-at-home mom. I can’t remember how I stumbled upon her blog but I was instantly impressed by the quality of her recipes, her photography and quality of writing and engagement on her blog.
It didn’t take long before we were swapping comments and began a wonderful friendship. Recently when I said I wasn’t 100% up to par, Suzy wrote and offered to do a guest post for me. As you know, I don’t have many guest posts but everyone will be pleased with this recipe from Suzy. She’s a class act and I’m really glad we met. I love Moroccan Lamb Stew and here’s Suzy’s post.
Ever met someone and felt a special connection right from the start? You couldn’t exactly figure out why you think you should be friends; you just know you will be!
I have been a follower of Maureen’s work and a reader of this blog for some months now. Maureen and I live seas apart. We have never met, nor talked by phone. All our communication has taken place through the internet–our blogs, social media, and a couple of e-mails. Yet, every interaction has been sincere and quite meaningful to me—as if between two old friends.
Maureen is that person I met unexpectedly and felt an instant connection with. And although we have not visited in person, in my mind’s eye, she is that friend with the honest voice, warm hugs, and contagious smile.
When Maureen said I could share a recipe here on Orgasmic Chef, I was ecstatic! Then, to be honest, I panicked, just a little. What will I make?! My mind went on and on with dizzying ideas. Then, I started to think about my good friend. I asked myself, “What would I make for Maureen, if she were to show up at dinner tonight?” I decided it would have to be something warm, hearty and flavor-packed; something neither too fussy nor formal. Something like today’s Moroccan lamb stew.
One of the things I appreciate most about today’s recipe is that it is a simple one-pot-wonder. Once you have everything in your pot, you put it in the oven and relax. And while the oven works its magic cooking that lamb to tender perfection, you just go and enjoy yourself with loved ones.
Doesn’t that sound nice?
Such little effort for a foolproof warm-your-heart dinner! I hope you enjoy it and share it with your loved ones soon! And thanks for having me here today! Here’s the recipe –
- Olive oil
- 1 large yellow onion, chopped
- 3 carrots, cubed
- 6 Yukon gold potatoes (or any small potatoes), peeled, cubed
- 2.5 lb boneless leg of lamb, fat trimmed, cubed (1/2” cubes)
- 3 large garlic cloves, roughly chopped
- ½ cup dried apricots
- 1 cinnamon stick
- 1 bay leaf
- 1 ½ tsp ground allspice
- 1 tsp ras el hanout (Moroccan spice blend)
- ½ tsp ground ginger
- 6 canned plum tomatoes, cut in halves
- 2 ½ cups low-sodium beef broth
- 1 15-oz can chickpeas
- In a large Dutch oven or heavy oven-safe pot, heat 2 tbsp olive oil.
- In the heated oil, sauté the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper.
- Remove from the pot and set aside briefly.
- In the same pot, add more oil if needed, and deeply brown the lamb on all sides.
- Season with salt and pepper.
- Turn heat to medium-high and return the sautéed vegetables to the pot.
- Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
- Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
- Cover the pot and place in the 350 F degree (approx. 180 degrees C) heated-oven for 1 ½ hrs (check partway through to add water or broth if needed).
- Stir in the chickpeas, cover and return to the oven for another 30 minutes.
- Remove from the oven and serve hot with your choice of white rice, couscous, pita bread or your favorite rustic bread.
- A simple Mediterranean salad like Fattoush* makes a great starter for this hearty meal. Enjoy!
I follow Suzy on Facebook, Pinterest, Twitter and Google+ and maybe you’d like to do that too.