Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rehydrate the cherries in a bowl with about a cup of warmed stock. Let soak until needed. | 2. In a large, heavy saute pan, heat 2 T olive oil with 2 T butter over high heat. Season the lamb with salt and pepper and saute in batches, not overcrowding the pan, so all sides are browned. Transfer to a large saucepan or casserole. Continue this process until allo the lamb is well browned. | 3. Reheat the saute pan over medium-high heat. Add olive oil and saute the onions to translucent, about 10 minutes. Add the spices and cook until the aromas start to come up, 2-3 minutes. Deglaze with some of the stock and add this to the pan with the lamb. Add the remaining stock and bring to a boil. Reduce the heat, cover and simmer for 45 minutes. Add the rehydrated cherries with their soaking liquid and the preserved lemon (or lemon zest). Continue cooking for about 15-20 minutes more, or until the lamb is very tender. Add the honey and season to taste with additional salt and pepper. | 4. Serve over couscous, mixed with a few chopped Kalamata olives. Top with toasted sesame seeds and enjoy with a glass of Cabernet Franc. | 5. Notes: | 6. This dish has A LOT of butter. By mistake, I only used 2 T, in stead of ½ cup Next time, I wouldn't use any at all. There is enough olive oil & liquid from the lamb to sufficiently cook the lamb without the butter. This will cut calories by A LOT, too! | 7. I toasted the ground coriander in a frying pan until it was smoky & fragrant. | 8. I used beef broth, and lemon zest. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cherry	8	ounces	pitted dried	113.398	27.6237	2.2680000000000002	0.6804
olive oil	1/2	cup		954.72	0.0	0.0	108.0
butter	1/2	cup	unsalted	256.5	11.7855	8.0145	21.6
lamb shoulder	4		cut	4790.016	0.0	300.8275	389.1888
kosher salt black pepper			ground	-	-	-	-
yellow onion	2		chopped	229.68	13.6764	1.653	18.792
coriander	2	teaspoons	toasted ground	0.1533	0.0245	0.0142	0.0035
cinnamon	1	teaspoon		-	-	-	-
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
saffron thread	1	pinch		-	-	-	-
lemon	2	teaspoons	preserved chopped chopped	2.5617	0.8233	0.0972	0.0265
dark stock	3 -4	cups	roasted	-	-	-	-
honey	2	tablespoons		-	-	-	-
sesame seed	3	tablespoons	toasted	256.5	11.7855	8.0145	21.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.