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

Recipe: Moroccan lamb

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