Moroccan Lamb Stew
 
2 medium  onions, cut into 1/8ths
2 Tbsp  olive or vegetable oil
2-1/2 lb.  lamb, cubed (OR 3-4 lbs. lamb neck)
1/4 cup  olive oil (or vegetable oil)
1 medium  onion, chopped
1/2 tsp  black pepper
1/2 tsp  crumbled bay leaves
3 Tbsp  parsley flakes (or 1/2 cup fresh)
1/2 tsp  turmeric
1/2 tsp  ginger
2 large  tomatoes, chopped
1/2 cup  dry white wine
1 cup  raisins, plumped in warm water (about 30 min.)
1/3 cup  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. 
 
 
 
 
(ID: 79470) Mirror: rec.food.recipes: Sat, Feb 1, 2003


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