• Ingredients: 29
  • Serves: 4

Moroccan lamb stew with large blood oranges, chopped fresh parsley, honey.


For the shell

For the filling

Whipped Cream

For frico caldo

  • 2 medium Yukon Gold potatoes, peeled and cut into quarters
  • 1 tbsp. unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 cups finely grated Parmigiano-Reggiano
  • 1 tbsp. kosher salt
  • 1/2 tsp. nutmeg, freshly grated
  • 1 tbsp. olive oil

To serve

  • 2 large heads romaine , torn into bite-sized pcs.
  • 16 thin slices prosciutto


  1. Step 1 Mix salt, pepper, cinnamon and allspice in medium bowl. Add lamb and toss to coat with spice mixture.

    For this step you will need

  2. Step 2 Heat oil in heavy large pot over medium-high heat. Working in batches, add lamb to pot and sauté until brown on all sides, about 4 minutes per batch.

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  3. Step 3 Return all lamb to pot. Add onion, garlic and ginger to pot and sauté 5 minutes. Add 1 1/3 cups water and bring to boil.

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  4. Step 4 Reduce heat; cover and simmer until lamb is almost tender, stirring occasionally, about 1 hour 30 minutes.
  5. Step 5 Meanwhile, grate peel from blood oranges and reserve. Cut all remaining peel and white pith from oranges and discard.

    For this step you will need

  6. Step 6 Coarsely chop oranges. Add oranges and grated peel to lamb. Cover and simmer until lamb is very tender, about 20 minutes longer.

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Nutrition information

Calories 1,198 Carbohydrates 22 g (7%)
Fat 92 g (142%) Protein 68 g (135%)
Saturated Fat 38 g (189%) Sodium 687 mg (29%)
Polyunsaturated Fat 8 g Fiber 4 g (15%)
Monounsaturated Fat 40 g Cholesterol 286 mg (95%)