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Maple Harissa Moroccan Lamb


This is a crowd pleaser - spicy and rich, a great dish for a summer meal out on the picnic table. Slow cooking in the oven takes time but is so worth the tender lamb it produces.

We made this as a team at a recent impromptu visit to our sister in law on sugarday Farm in Charlottesville.  Ten family and friends descended on the farm at the last minute - an inevitable feast ensued.


4 lb boneless leg of lamb, cubed - 1”
2 Tbsp Ras el Hanout, Moroccan spice blend (or garam masala)

1 sweet yellow onion, finely diced
2-3 stalks celery, finely diced
2 medium carrots, peeled and finely diced
4 cloves garlic, minced

1 28 oz can diced tomatoes, drained - liquid reserved
2 Tbsp harissa paste (I used Cava brand)
1 quart beef broth
1/4 cup maple syrup

2 cans garbanzo beans, drained
1 cup Madeira wine, optional
8 oz dried, pitted dates, cut in half

Toss the lamb cubes with the Raw el Hanout spice mix.  Salt and pepper generously.  Allow cubes to marinate at least an hour.
Preheat oven to 250F.  While the lamb finishes marinating, sauté the onion, celery and carrots in a dash of olive oil in a large oven-going Dutch oven or pan.  Cook at least 10 minutes to caramelize the veggies a bit.  Add the garlic and cook another 2-3 minutes.  Set veggies aside.  
Brown lamb cubes in batches in more olive oil, until all sides are nicely browned.  After the last batch of lamb is browned and removed to a bowl, add the drained tomatoes to the pot.  Cook them over high heat for about 10 minutes to darken tomatoes and develop their flavor.  Add enough oil so that you fry the tomatoes rather than boiling them in their juices.  This develops flavor. Add the harissa and cook another 2-3 minutes.

Return veggies to the pan and turn in the lamb.  
Add the beef broth, maple syrup and reserved tomato liquid.  Bring to a gentle boil, stir and cover Dutch oven.  Bake in oven for an hour. Stir every 20 minutes.

Remove stew from oven and stir in the garbanzo beans.  
Add the Madeira wine, if using. Cover stew and bake another hour in the oven. Stir every 20 minutes.

Remove stew from oven and stir in the dates.  
Bake covered for another 30 minutes.  The lamb should now be very tender indeed.

Serves 10.  Serve with couscous and roasted butternut squash, if desired. We desired.

Cook’s Notes:  If you don't have Ras el Hanout, you could substitute garam masala or your favorite curry powder.  

I also made this same dish with grass fed beef short ribs.  I did not have dates so I used a mixture of dried cranberries, blueberries and cherries from Trader Joe’s.  
It was fantastic served with Israeli couscous.

Sugarday Farm, June 2019





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