moroccan lamb stew

Recipe printed from chiknpastry

Moroccan Lamb Tagine with Sweet Potatoes, Tomatoes, & Caramelized Onions
Loosely adapted from Bon Appetit, May 2008; serves 6

6 c Vidalia onions, thinly sliced (~ 2 lbs)
2 lbs bone leg of lamb, cut into 1-inch cubes
2 c beef stock
2 cinnamon sticks
2 t g cinnamon
1 t salt
1 t g black pepper
1 t g ginger
1/8 t crumbled saffron threads
4 chopped plum tomatoes
1 peeled and chopped sweet potato
4 T chopped fresh Italian parsley, divided
2 T olive oil

Combine 2 c onions, lamb, and 2 c broth in heavy large pot. Add cinnamon sticks, ground cinnamon, salt, pepper, ginger, and saffron; bring to boil over medium-high heat. Partially cover, reduce heat to medium-low, and simmer gently 1 1/2 hours. Add tomatoes, sweet potato, and 2 tablespoons parsley. Continue to simmer, partially covered, until lamb is tender, sweet potatoes soften, and juices thicken, about 30 minutes. Season to taste with salt and pepper. Remove cinnamon sticks. If mixture is more watery than desired, turn heat up to high and reduce broth, which will further concentrate flavor of stew.

Meanwhile, heat oil in heavy large skillet over high heat. Add remaining 4 c onions. Sauté until beginning to brown, about 10 minutes. Reduce heat to medium; sauté until onions are deep brown, stirring often, about 45 minutes. Cool, cover. (Rewarm prior to topping stew)

Transfer lamb stew to large shallow bowl. Scatter caramelized onions and remaining 2 tablespoons parsley over.