Moroccan Honey and Almond Lamb Stew

Ingredients

• 2 lbs (900g) lamb shoulder, cut into chunks 2 lbs (900g) lamb shoulder, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 teaspoons ground cinnamon 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (120ml) honey 1/2 cup (120ml) honey
• 1/2 cup (75g) blanched almonds, toasted 1/2 cup (75g) blanched almonds, toasted
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onions and minced garlic. Sauté until the onions are translucent and fragrant.
3. 3.
   Add the cinnamon, ginger, turmeric, cumin, and saffron threads to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the lamb to the pot and pour in the broth and water. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the lamb is tender.
5. 5.
   Stir in the honey and toasted almonds. Season with salt and pepper to taste. Simmer for an additional 15 minutes to allow the flavors to meld together.
6. 6.
   Serve the Moroccan Honey and Almond Lamb Stew hot, garnished with fresh cilantro. Accompany it with couscous or crusty bread for a complete meal.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose boneless lamb shoulder and trim off any excess fat before cutting it into chunks.
• Saffron threads — To enhance the flavor, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the stew.
• Blanched almonds — Blanch the almonds by placing them in boiling water for a minute, then drain and remove the skins before toasting them.

Tips & Tricks

• For a richer flavor, marinate the lamb chunks in the spice mixture overnight before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of flour with a little water and add it to the stew during the last 15 minutes of cooking.
• Adjust the sweetness of the stew by adding more or less honey according to your taste preference.
• Toast the almonds in a dry skillet over medium heat until they turn golden brown for a more intense nutty flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Moroccan Honey and Almond Lamb Stew in deep bowls, allowing the aromatic steam to waft up and entice your senses. Accompany it with fluffy couscous or crusty bread to soak up the flavorful sauce. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

To present the dish beautifully, place a generous portion of the stew in the center of the bowl. Sprinkle some toasted almonds on top for an elegant touch. Drizzle a little honey over the stew and garnish with a sprig of fresh cilantro. Serve with warm bread on the side for an inviting and visually appealing presentation.