Moroccan Lamb Stew With Dried Cherries and Lemon

• pitted dried cherries↗8 ounces

  (Trader Joe's)

• olive oil↗1⁄2 cup
• unsalted butter↗1⁄2 cup
• lamb shoulder↗4 lbs

  trimmed of fat, cut into 1 1/2‑inch cubes

• kosher salt & freshly ground black pepper
• yellow onions↗2

  finely chopped

• toasted ground coriander↗2 teaspoons
• cinnamon↗1 teaspoon
• freshly grated ginger1 teaspoon
• saffron thread↗1 pinch
• preserved lemons2 teaspoons

  chopped (or zest of 2 lemons, finely chopped)

• rich dark stock (beef,lamb or roasted chicken)3 -4 cups
• honey↗2 tablespoons
• toasted sesame seeds↗3 tablespoons

Step-by-step instructions

1. 1

   Rehydrate the cherries in a bowl with about a cup of warmed stock. Let soak until needed.

2. 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 all the lamb is well browned.

3. 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. 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. 5

   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!

6. 6

   I toasted the ground coriander in a frying pan until it was smoky & fragrant.

7. 7

   I used beef broth, and lemon zest.