Chef Ben Ford of Ford’s Filling Station in Culver City, Calif., shares an exotic yet easy-to-make dish that has all the flavors of the country it came from.CLICK TO WATCH THE VIDEO OF TODAY: Recipe: Moroccan lamb (on this page) Recipe: Cauliflower couscous (on this page)
Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt and pepper.
Add meat to pot; sauté until just slightly pink, about 5 minutes. Transfer meat to bowl.
Heat 1 tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes.
Add garlic and spices and stir 1 minute.
Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes.
Add broth, tomatoes with juice, and raisins; stir to blend.
Add lamb and accumulated juices; bring to simmer.
Reduce heat to medium-low. Simmer uncovered until sauce is thick and lamb is tender, stirring occasionally, about 1 hour 15 minutes.
Season stew with salt and pepper. (Can be made 2 days ahead.)