Cubeb Berries — a lively, allspice-tinged alternative to black pepper flavor this hearty, fragrant Moroccan stew. Aromatic Ras el Hanout seasoning also brings authentic spice.
Prep time: 15 min
Cook time: 135 min
Total time: 150 min
Ingredients
Serves 4
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3 Tablespoons Golden Raisins
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2 1/2 Pounds Lamb Shoulder, cut into 1-inch cubes
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1 Large Yellow Onion, grated
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1 Tablespoon Ras El Hanout
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1/4 Cup Cubeb Berries, toasted and ground
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1 4'' Cinnamon Stick, broken into large pieces
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1/8 Teaspoon Saffron Threads
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6 Plum Tomatoes, seeded and finely chopped
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1/2 Cup Hot Water
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1 1/2 Teaspoons Granulated Brown Sugar
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1 Large Red Onion, thinly sliced
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1/4 Cup Flat-Leaf Parsley, minced
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2 Cups Lebanese Couscous, cooked
Directions
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Preheat oven to 325°F.
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Rehydrate raisins by soaking in hot water for 15 minutes.
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Place lamb, grated onion, Ras el Hanout, ground cubeb berries, cinnamon stick, saffron, 1 teaspoon salt, tomatoes, hot water and brown sugar in large Dutch oven. Stir to combine and heat on low until aromatic, about 10 minutes.
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Drain raisins and add to pot. Scatter red onion over top and cover.
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Transfer to oven to cook until lamb is tender when pierced with fork, about 2 to 2-1/2 hours.
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Remove cinnamon stick and discard. Garnish with parsley and serve warm with couscous.