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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Very good dish! I prefer this dish over some of the other Lamb/Beef based stews. Thank you FC.
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!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.