Lamb And Rice With Olives And Dried Cherries Recipes

MOROCCAN LAMB STEW WITH DRIED CHERRIES AND LEMON

Steps:

• Rehydrate the cherries in a bowl with about a cup of warmed stock. Let soak until needed.
• In a large, heavy saute pan, heat 2 T olive oil with 2 T butter over high heat. Season the lamb with salt and pepper and saute in batches, not overcrowding the pan, so all sides are browned. Transfer to a large saucepan or casserole. Continue this process until allo the lamb is well browned.
• Reheat the saute pan over medium-high heat. Add olive oil and saute the onions to translucent, about 10 minutes. Add the spices and cook until the aromas start to come up, 2-3 minutes. Deglaze with some of the stock and add this to the pan with the lamb. Add the remaining stock and bring to a boil. Reduce the heat, cover and simmer for 45 minutes. Add the rehydrated cherries with their soaking liquid and the preserved lemon (or lemon zest). Continue cooking for about 15-20 minutes more, or until the lamb is very tender. Add the honey and season to taste with additional salt and pepper.
• Serve over couscous, mixed with a few chopped Kalamata olives. Top with toasted sesame seeds and enjoy with a glass of Cabernet Franc.
• Notes:
• This dish has A LOT of butter. By mistake, I only used 2 T, in stead of ½ cup Next time, I wouldn't use any at all. There is enough olive oil & liquid from the lamb to sufficiently cook the lamb without the butter. This will cut calories by A LOT, too!
• I toasted the ground coriander in a frying pan until it was smoky & fragrant.
• I used beef broth, and lemon zest.

FRAGRANT LAMB STEW WITH DRIED FRUITS

Steps:

• -Preheat oven to 350 degrees F.
• Heat olive oil in bottom of 4 to 5 quart heavy-bottomed Dutch oven.
• Brown cubes of lamb in oil, in batches, remove lamb to plate. Add onions to pot, scraping up brown bits and stirring.
• When softened, add crushed garlic; stir to incorporate, then add carrots.
• Cook 2 to 3 minutes.
• Add curry, salt, pepper, cinnamon, ginger, cloves, lemon zest, cayenne or pepper flakes, and rosemary.
• Stir to mix in well, then add water and wine. Raise heat and let the liquids bubble. Lower heat, then add the tomatoes, balsamic vinegar, and the lamb cubes.
• Add dried fruits, the lemon juice, and the almonds.
• Adjust seasonings to taste, adding more water if the stew seems too thick.
• Add 1/2 cup of cilantro, cover pot, and place in oven for 75 to 90 minutes.
• From time to time, check stew, adding water as needed to keep it moist. When lamb is tender and dried fruits have softened almost enough to become part of the sauce, remove from oven and stir in remaining cilantro.
• Let stew rest 5 minutes and serve.

LAMB AND RICE WITH OLIVES AND DRIED CHERRIES

Steps:

• Combine rice and 1 cup of water in a heavy-bottom pot. Bring to a boil; reduce heat, cover and simmer, cooking for a total of 17 minutes.
• Chop the whole onion.
• Heat nonstick pan large enough to hold all the ingredients, until it is very hot. Add the oil, and reduce heat to medium high. Saute the onion until it softens and begins to brown.
• Meanwhile, trim the fat from the lamb, grind the lamb and mince the garlic. When onion is browning, add the lamb, breaking it up as it cooks. Add the garlic.
• Wash and trim the whole zucchini and pepper. Seed the pepper. Cut the zucchini into 1/2-inch cubes. Cut the pepper into narrow strips. When the lamb is browned, add zucchini and pepper. Saute a few minutes, until pepper begins to soften.
• Pit the olives, and cut coarsely. Stir in the tomato paste, cherries, olives, cumin and stock. Reduce heat, and simmer until vegetables are tender and liquid has been absorbed but mixture is still moist. Season with salt and pepper, and serve over the rice.