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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Serve this hearty Moroccan-inspired stew over hot cooked couscous. Ingredients:
1 tablespoon olive oil |
1 pound lamb stew meat |
1 cup chopped onion |
1/2 teaspoon salt |
1/4 teaspoon ground red pepper |
1/4 teaspoon ground cumin |
5 garlic cloves, minced |
1 tablespoon tomato paste |
2 teaspoons honey |
2 1/2 cups fat-free, less-sodium chicken broth |
1/2 cup golden raisins |
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained |
1/3 cup chopped pistachios |
2 tablespoons small fresh cilantro leaves |
Directions:
1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add lamb; sauté 4 minutes, turning to brown on all sides. Remove lamb with a slotted spoon. Add onion, salt, pepper, and cumin to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Return lamb to pan; stir in tomato paste and honey. Cook 30 seconds, stirring constantly. Add broth, raisins, and chickpeas; bring to a boil. Reduce heat to medium, and cook 50 minutes or until lamb is tender, stirring occasionally. Sprinkle with pistachios and cilantro.
2. Wine note: You don't want your food to be sweeter than your wine. What to do, then, with a honeyed tagine? Go for a wine with deep fruit that seems sweet even if it isn't—a zinfandel full of jammy, spicy blackberries, plums, pepper, chocolate, and even raisins: Rodney Strong 2007 Knotty Vines Zin (Sonoma County, $22). —Sara Schneider
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