RFCJ RECIPE ARCHIVE
Posted by : Sharon Stein Lamb/Veal, Moroccan-Style w/Prunes, Almonds & Apricots - meat
I got this Wolfgang Puck recipe off the 'Net several years ago. I made it for Shabbat dinner last week, using a veal roast, and it was delicious. Sharon Moroccan-style Lamb with Prunes, Almonds and Apricots Recipe By : Wolfgang Puck Serving Size : 6 Preparation Time :0:00 Categories : Lamb Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lamb shoulder 2 teaspoons ground cumin pepper -- freshly ground 1/2 teaspoon fresh thyme -- chopped salt 4 tablespoons olive oil 1 large onion -- coarsely chopped 1 large carrot -- coarsely chopped 1 celery stalk -- coarsely chopped 2 cloves garlic -- sliced 1 teaspoon fresh rosemary -- chopped 1 cup dry red wine 2 cups lamb, chicken or veal stock 6 ounces tomatoes -- chopped 5 1/2 ounces blanched almonds -- toasted 4 ounces pitted prunes 4 ounces dried apricots Preheat oven to 450 degrees. Lay lamb skin-side down and sprinkle with 1 teaspoon each cumin and pepper, and 1/2 teaspoon thyme. Roll and tie well with butcher's string. Season the outside lightly with salt and pepper. Heat 2 tablespoons oil in a flame-proof, oven-proof casserole pan. Brown the lamb on all sides then pour off the oil. Add remaining 2 tablespoons oil to the casserole, stir in onion, carrot, celery and garlic and, over medium-high heat cook until the onion has colored slightly, 4 to 5 minutes. Sprinkle with the remaining 1 teaspoon of cumin and the rosemary, deglaze the pan with the red wine and bring to a boil. Pour in stock, add tomatoes, season with 1/2 teaspoon each salt and pepper, cover and transfer to the oven. Braise until almost tender, about 1 hour. Remove the meat and keep warm. With a slotted spoon, separate the vegetables from the sauce and puree in a blender. Return puree to the sauce and reduce until it thickens slightly. Strain into a clean cassreole pan and season with salt and pepper to taste. Place the meat in the sauce, surround with the almonds, prunes and apricots and return to the oven for 15 minutes longer, until the lamb is very tender and the dried fruit is soft. If the sauce thickens too much, add a little more stock. Cut lamb in thin slices and serve with sauce, fruits and nuts. NOTES : I made this with a veal roast. I took several short cuts and used white wine -- it was still delicious! I served 9 and had leftovers. I find it easier to slice this kind of meat thinly if I refrigerate it overnight and slice it when cold and firm -- it doesn't fall apart so much then.
