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One Dish Dinner: Moroccan Lamb Stew with White Beans
- Cook Time: 120 minutes
- Total Time: 120 minutes
- Yield: 8 1x
- 2 1/2 pounds pasture-raised lamb shoulder (trimmed of all fat and cut into 1-inch cubes)
- 1/2 Cup gluten-free buckwheat flour
- 3 tablespoons organic (unrefined red palm oil OR extra virgin olive oil)
- 5 cloves garlic (chopped)
- 1 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- Pinch of cayenne pepper
- 1 bay leaf
- 2 cups hot filtered water
- 2 leeks (slit lengthwise and cut into 1/2-inch slices)
- 2 stalks fennel (thinly sliced)
- 5 large carrots (peeled and thinly sliced)
- 1/2 cup raisins (either black or yellow)
- Unrefined sea salt (to taste)
- Juice from 1 whole lemon plus lemon zest for garnish
- 2 cans (15 ounces small white beans, rinsed and drained)
- Fresh thyme (for garnish)
- Coat the lamb in the flour and shake off any excess.
- In a large, heavy saucepan, heat the oil over medium-high. When the oil is hot, add the lamb cubes and lightly brown on all sides, about 5 or 6 minutes (Note: do not cook the lamb all the way through.) Remove the lamb cubes with a slotted spoon, transfer to a large plate and set aside.
- Heat the same saucepan over low heat, add the garlic and stir for a few seconds. Stir in the cinnamon, cumin, coriander, cayenne pepper, and bay leaf; toast the spices for 45 seconds, stirring constantly. Add the hot water and stir to scrape any brown bits. Return the meat to the pan and simmer, stirring, until the liquid thickens, about 5-minutes. Cover and simmer over low heat, stirring every now and then, for 1 hour.
- Meanwhile, blanch the leeks and fennel in a pot of boiling water for 2 minutes. Drain the leeks and fennel and transfer to the saucepan with the lamb.
- Add the carrots, raisins, salt and black pepper to taste. Simmer, covered, until the meat is tender when pierced with a fork, 40 to 50 minutes longer. Squeeze in the lemon juice and stir in the beans. Use a zester to add the lemon zest. Garnish with fresh thyme and serve warm.