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Saturday, August 27, 2016

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Chef Ben Ford on the Today Show with Kathie Lee & Hoda cooking a flavorful Moroccan Stew - check out the recipe
Today Show

January, 2011

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)

Recipe: Moroccan lamb

Ben Ford
Ingredients
  • 3 tablespoons olive oil, divided
  • 2 1/2 pounds lamb shoulder or boneless chuck roast, cut into 3/4-inch cubes
  • 2 cups chopped onions
  • 3 garlic cloves, chopped
  • 1 tablespoon garam masala
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1 cup dry red wine
  • 1/2 cup dry Sherry
  • 2 cups beef stock
  • 1 (14.5 oz) can diced tomatoes in juice
  • 1 1/2 cups golden raisins
Preparation

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.)

Serving Size

Serves 6



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