Moroccan-Inspired Braised Lamb Stew
Makes 4 servings
2 lbs bone-in lamb stew meat
2 tablespoons olive oil
1 red onion, sliced
4 cloves garlic, minced
1 tablespoon grated ginger
2 tablespoons - ¼ cup harissa (amount depends on harissa and your desired spice level. I used ¼ cup Mina mild harissa)
1 teaspoon cinnamon
2 teaspoons coriander
2 teaspoons cumin
½ teaspoon turmeric
1 quart chicken bone broth
1 preserved lemon, diced medium
6 medium size carrots, diced large
2 rutabaga, diced large
1 (14 ounce) can chickpeas, drained and rinsed
Lemon juice to taste
Place lamb on a plate and sprinkle all sides liberally with salt. Leave out at room temperature for 20 minutes.
Heat olive oil over medium heat in a heavy-bottomed pot (Le Cruest for example). Sear lamb for 2 minutes, or until slightly browned, on each side. Remove from heat and set aside.
Add the onion, along with a pinch of salt. Sautee for 5 minutes. Add garlic and ginger, stirring for 30 minutes. Add harissa, cinnamon, coriander, cumin, and turmeric, stirring an additional 30 seconds, until fragrant.
Add bone broth and stir to lift up any bits stuck to the bottom of the pot.
Place lamb back in pot along with preserved lemon. Bring to a very low simmer, cover and, and simmer 75 minutes.
Add carrots, rutabaga, and chickpeas, and simmer another 45 minutes.
Add lemon juice and salt to taste. Garnish with chopped cilantro