Servings: 5 to 6
Prunes and carrots lend sweetness to this stew, enhanced by warm spices like ginger, cinnamon, and turmeric which make it reminiscent of North African tagines.
Make Ahead Tips
The stew can be made up to 2 days ahead: Skip the degreasing step, cool to room temperature, cover, and refrigerate. Once the stew is chilled, lift the solidified fat off the top with a slotted spoon. Reheat the stew over medium-low heat to serve.
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Outstanding dish! What better on a cold winter night than a rich and comforting stew. A friend said that she did not care for lamb but she loved this. I made sure to trim the lamb very well of all fat. I found that the prunes broke down and almost disappeared but I had also added some dried apricots which kept their shape and gave a hint of sweetness. Overall, a keeper for me!
I love this stew!
Made this for friends, used 3 lbs of lamb shoulder steaks with bones (trimmed the meat and cubed, left the bones in for the roasting process and then pulled the remaining meat off immediately after the roasting process was done). Great flavors and extremely tender meat, served with cous cous. And, I did make it a day ahead. This will be repeated, and looking forward the the leftovers for another meal.
This is a flat-out outstanding dish. The flavors were perfect. I used a pear-based cider. I made it as published with the addition of parsnips. The second day was idyllic paradise for my taste buds. Bummer there was none left for day three. That problem will not happen again. Inspired by this recipe, I went out and bought Molly's braising and roasting cookbooks along with the larger 9 quart Le Creuset to nest the new creations in.
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