Moroccan Lamb Stew with Apricots, Golden Raisins and HoneyBy Chef JoeThe Stew2 lbs. boneless lamb shoulder,trimmed of fat1 tsp. ground turmeric1 tsp. ground ginger1 1/4 tsp. salt2 Tbsp. vegetable oil1 1/2 cups diced onions3 large garlic cloves, minced1 cup chicken broth1/2 tsp. Spanish saffron, crushed16 fresh cilantro sprigs, tiedtogether with a cotton string1 cup dried, pitted apricots1/2 cup golden raisins1 onion, halved and thinly sliced2 Tbsp. honey1 tsp. ground cinnamon1/2 tsp. freshly ground pepperCut lamb into 1 1/2-inch cubes and place in a mediumsizedbowl. Season the lamb with turmeric, ginger and 1/2teaspoon salt.Heat a Dutch oven pot over high heat. Add 1tablespoon of the vegetable oil and half of the seasonedlamb. Cook the lamb until browned on all sides, 2 to 3minutes. Using a slotted spoon, remove the lamb from thepan and set aside. Repeat with remaining oil and lamb.Return the seared lamb to the pan and add the dicedonions. Cook, stirring to get the browned bits off the bottomof the pan. Add the garlic and cook for 1 minute. Add thechicken broth, saffron and cilantro bundle and bring themixture to a boil. Reduce the heat to medium-low and cook,covered, for 1 1/2 hours, or until the meat is tender.Pour 1 cup of boiling water over the apricots andraisins and let sit for 20 minutes. Strain and set the fruitaside for later use.Using a slotted spoon, remove the meat, place it on aclean plate and keep warm. Bring the remaining liquid inthe pan to a simmer. Add the sliced onions, apricots,raisins, honey, cinnamon, ground pepper and 3/4 teaspoonof salt. Return the liquid to a simmer and cook for 6 to 8minutes, or until mixture is slightly thickened. Add the cookedlamb back into the sauce and cook to heat through, about 2minutes. Garnish with fresh cilantro sprigs. Serve over aVegetable Couscous. (optional)Continued from Page 4“lamb kefta,” lamb kabob marinated with parsley and onion andlaced with a tasteful aioli. Skewered meats are often over cookedand dry. The lamb was prepared perfectly. You have a choice toeat the kabob in a pita wrap, as an entree with rice and vermicellior a “jeweled” couscous.Since I’m watching my waistline, I decided on Leila’s choppedsalad. Nicely prepared with tomato, cucumber, onion and pepperin a lemon-olive oil vinaigrette, this was just enough to satisfy mycuriosity.Trying to escape from over doing it, we had to try the fresh“baklawa” for dessert. I felt like I was at a big fat Middle Easternwedding when I tried it. Another dessert which my wife had,“knaffee,” a cake made with sweet cheese and farina flour, wasdelicious as well. A bottle of orange blossom syrup is brought to thetable to drizzle over the cake. With a couple of steaming cups ofcardamom-scented Turkish coffee, we were ready to face the rest ofthe day.As an extra special touch at Leila’s, belly dancers performduring the dinner hours. Call to find out performance times.Please phone in advance to confirm information on hours ofoperation, menu items and entertainment. Leila’s Middle Easternrestaurant is located at 120 S. Dixie Highway in West Palm Beach(corner of Datura and Dixie). Phone: 561-659-7373.Leila’s is definitely worth trying.— Chef Joe can be reached at Chefjoe914@aol.com, or atP: 561-843-2208 ❂
6480 Lake Worth Rd.Lake Worth, FL 33463561-439-1202COMING SOONto Wellington @Kobosko’s Crossing
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