- Organic Bound
Moroccan and Middle Eastern cuisines traditionally incorporate dried fruits such as plums and apricots in savory dishes. Here tender chunks of lamb are quickly sautéed, then added at the last minute to a rich sauce redolent of Middle Eastern spices. The dried fruits contribute a touch of sweetness to the dish. Be sure to use a tender cut of lamb, as this is not a stew. Serve with couscous or rice.
|2 tablespoons||olive oil|
|1 1/2 pounds||boneless lamb, preferably from the leg (cut into 1-inch cubes)|
|teaspoon||Salt and freshly ground pepper|
|1 large||yellow onion (quartered and thinly sliced crosswise, about 2 cups)|
|6 cloves||garlic (coarsely chopped)|
|1 teaspoon||ground cumin|
|1/2 teaspoon||ground ginger|
|1/2 teaspoon||sweet paprika|
|1/4 teaspoon||ground cinnamon|
|2 cups||lamb or chicken stock|
|1 can||(14.5 ounces) whole peeled tomatoes (drained and cut into 2 or 3 pieces each)|
|16||whole Earthbound Farm Organic Dried Plums|
|1/2 cup||dried apricot halves|
|1 tablespoon||fresh lemon juice|
Liberally season the cubes of lamb with salt and pepper.
Heat the oil in a Dutch oven or large saucepan over high heat; when hot, add the lamb. Cook until the cubes are browned on all sides, 3 to 5 minutes. Remove the meat from the pan and set aside at room temperature.
Return the Dutch oven to the stove and add the onions. Cook over medium heat, stirring frequently, until they soften and begin to caramelize, about 10 minutes. Add the garlic and the spices and cook, stirring constantly, for two minutes. Add the stock and the tomatoes, and reduce the heat to maintain a simmer. Cook the sauce until the tomatoes begin to soften, stirring occasionally, about 20 minutes. Add the dried plums and apricots, and cook until the fruit is tender and the sauce has thickened, 10 to 15 minutes.
Return the browned lamb and any accumulated juices to the pan and cook just until the meat is hot, about 2 minutes. Stir in the lemon juice and serve immediately.