LAMB

MOROCCAN LAMB STEW

3 Tablespoons olive oil
2 Tablespoons butter
3 1/2 lbs lamb from the leg cut into cubes about 1 1/2"
4 cups chopped onion
6 cloves of minced garlic
2 Tablespoons flour
28 oz can of plum tomatoes drained and chopped
1 cup of chicken broth
1 teaspoon ground cumin
1 Tablespoon chopped coriander
One 3-inch stick of cinnamon
1/2 teaspoon ground cardamon
1/2 teaspoon cayenne pepper
2 teaspoons salt
1 cup dried currants

Preheat oven to 350 degrees

Heat the oil and butter in a big saute pan, brown the lamb on all sides on medium heat. Place the lamb into an oven proof casserole with a cover.

Saute the onion and garlic in the same pan for about 5 minutes. Sprinkle the flour over the mixture and stir it in, add the tomatoes and the chicken broth. Bring to a boil and scrape up all the bits sticking to the bottom of the pan, next add the rest of the ingredients. Next pour the contents of the pan over the lamb chunks. Stir to mix, cover the casserole and bake for 2 hours. Serve with couscous. 6 servings.

This is a little spicy and reheats nicely so you can make it ahead.