A Very Special Moroccan Lamb Stew
2 1/2 lbs boneless lamb shoulder
1/4 extra virgin olive oil
4 small yellow onions
2 tablespoons minced fresh gingerroot or 2 teaspoons ground ginger
2 garlic cloves, crushed
1/4 cup chopped parsley
1/4 teaspoon turmeric
1/8 teaspoon black pepper
1 (15 ounce) can fire-roasted diced tomatoes, undrained
1 cup raisins
1/2 cup unblanched almonds
2 tablespoons butter or 2 tablespoons margarine
2 hard-boiled eggs
3 cups cold water
1 1/2 cups long-grain white rice
1 1/2 tablespoons butter
1. Wipe lamb with damp paper towels; cut into 1-1/2" cubes.
2. In not oil in 5- or 6-quart Dutch oven, brown lamb over medium heat, a third at a time. Turn lamb with tongs; lift out as it browns. Continue until all lamb is browned (takes about 30 minutes in all).
3. To drippings in Dutch oven, add onion, ginger and garlic. Saute, stirring, until onion is golden, about 5 minutes.
4. Add 1/4 cup parsley, 1 t. salt, turmeric and black pepper; mix well. Return lamb to Dutch oven. Stir in tomatoes. Place a large piece of waxed paper over top of Dutch oven. Place lid over paper, letting it extend over side. Bring to boiling; reduce heat. Simmer, covered, 1 hour and 15 minutes, stirring occasionally, until meat is tender when pierced with fork.
5. Meanwhile, in small bowl, cover raisins with water; let stand. Cover almonds with boiling water, and let stand 2 minutes; drain. Cool in cold water. Drain almonds; rub off skins; dry.
6. In 2 T. hot butter in a small skillet, saute almonds, stirring, until golden. Peel eggs and chop finely.
7. In medium-size saucepan with tight-fitting cover, combine 3 cups water, 1-1/2 t. salt and the butter. Bring to boiling, uncovered. Reduce heat; simmer, covered, 15-20 minutes, or until rice is tender and water absorbed.
8. Drain raisins; stir into meat mixture. Simmer, covered, 5 minutes. Turn into serving dish. Garnish with almonds, egg and parsley.
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