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MOROCCAN LAMB STEW

MOROCCAN LAMB STEW

From cooks.com

2 med. onions, cut into 1/8ths

2 tbsp. olive or vegetable oil

2 1/2 lbs. lamb, cubed (OR 3-4 lbs. lamb neck)

1/4 c. olive oil (or vegetable oil)

1 med. onion, chopped

1/2 tsp. black pepper

1/2 tsp. crumbled bay leaves

3 tbsp. parsley flakes (or 1/2 c. fresh)

1/2 tsp. turmeric

1/2 tsp. ginger

2 lg. tomatoes, chopped

1/2 c. dry white wine

1 c. raisins, plumped in warm water (about 30 min.)

1/3 c. slivered almonds

Heat the 2 tablespoons olive oil in a pot and saute the 2 onions cut in 1/8ths until golden, about 5 minutes. Remove onions and set aside. Add the 1/4

cup oil to the pot to heat and brown the meat on all sides. Stir in chopped onion, spices and chopped tomatoes. Let simmer a few minutes. Add wine. Cover.

Simmer 1 hour or until tender. Add precooked onion sections and raisins. Sprinkle almonds on top. Bake uncovered in 450 degree oven for 15 minutes or until

most of liquid has evaporated. Serve alone or over rice. Serves 8.
 
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