• Ingredients: 29
  • Serves: 4

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

Ingredients

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

Directions

  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.

    For this step you will need

  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.

    For this step you will need

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%)