Moroccan mint tea is made from green tea and spearmint, but if you can’t find it, any mint tea will do. This richly spiced stew is fragrant with mint tea-infused orange juice and ras el hanout, a Middle Eastern spice blend available at specialty markets.
Make Ahead Tips
You can make the stew up to 1 day ahead up through the step of cutting the lamb meat into chunks. Return the meat to the sauce and refrigerate, covered. Reheat over medium-low heat, then stir in the chopped mint and garnish just before serving with the yogurt and mint leaves.
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I was intrigued by the ingredients but disappointed with the outcome. The combination of orange juice, dried apricots and cooked down tomatoes made the dish way too sweet for our taste, and the lamb came out somewhat chewy and caramelized, not unctuous the way slow cooked lamb shoulder usually is. I normally really like the sweet/savory combination of Moroccan dishes, but this one was too far at the sweet end of the scale, without enough in the way of savory to balance it out.
This stew was pleasantly good! I didn't know what to expect so it exceeded my expectations. I bought bagged Moroccan tea and used 7 tea bags to steep the tea. I found the ras el hanout at Whole foods. I didn't have star anise so went without. I bought a boneless lamb shoulder roast and cubed it. Other than that I followed everything to a t and the results were well received by everyone. Served with naan and yogurt.
This is probably one of the best recipes I have ever made. So delicious and great left over.
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