Moroccan Lamb Stew
This delicious Lamb Stew is absolutely flavor-packed. The warm spices perfectly season the lamb to make a rich taste that’s simply irresistible. The added texture and flavor from the dried fruit make this stew unique to others but still just as comforting and hearty. Cabernet Franc is loved for its savory, pepper-like flavors, medium-high acidity and mouthwatering taste. PEJU Cabernet Franc is a perfect companion for this Moroccan Lamb Stew.
4 tbsp olive oil
3 lbs. lamb shoulder or leg, cut into 1-inch pieces
½ cup all-purpose flour
1 ½ tbsp kosher salt
½ tbsp black pepper ground
1 large yellow onion, medium diced
6 large garlic cloves, finely chopped
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp ground cinnamon
¼ tsp ground caraway seeds
½ tsp ground turmeric
1/8 tsp cardamom seeds ground
2 quarts beef broth
1 cup PEJU Cabernet Franc
3 large turnips (about 1 lb.), peeled and cut into large size pieces
2 large garnet yams (about 1 lb.), peeled and cut into large size pieces
3 large carrots, peeled and cut into large size pieces
½ cup dried apricots, cut into strips
2 springs of fresh thyme
2 bay leaves
2 cups plain couscous
2 cups fresh water
3 tbsp olive oil
1 tbsp kosher salt
½ cup toasted pine nuts
5 tbsp chopped Italian parsley
Arrange lamb pieces on large sheet pan and season with salt and pepper. Add flour and toss until meat is well coated.
Heat large Dutch oven on medium, add oil and heat for one minute. Add lamb and sear for 4 to 5 minutes, stirring occasionally.
Add onions and garlic, continue to cook for 10 minutes until onions and garlic become tender.
Add all spices and continue to cook for 3 to 4 minutes until spices are well incorporated.
Add beef broth and wine, bring to a very low simmer for about 45 minutes. Cover with lid leaving small opening to breathe while simmering.
Add turnips, yams, carrots, apricots, thyme, and bay leaf.
Continue to simmer on low for 1 hour or until meat is tender but not falling apart. Stir occasionally to prevent stickiness.
Remove from heat and serve immediately.
For The Couscous
In a medium saucepan combine water, oil, and salt. Bring to boil.
Stir in couscous. Remove pan from heat and cover tightly with lid. Rest for 15 minutes until all water is absorbed.
When ready to serve use fork to fluff and break up clumps, stir in chopped parsley and pine nuts.
Divide the couscous on serving bowls making a hole in the center, pour lamb stew in center, sprinkle chopped parsley and enjoy with a glass of PEJU Cabernet Franc.