RAS EL HANOUT LAMB STEW

Over the Top! Recipe
    • 1lb lamb
    • 1 large eggplant
    • 2 ripe tomatoes
    • 2Tbs extra virgin olive oil
    • 1Tbs salt
    • 2Tbs Ras el Hanout
    • Juice of one lemon
    • 1/2cup dried plums
    • 1 quart beef stock
    1. Dice lamb, eggplant, and tomato into chunks.
    2. Toss lamb with Ras el Hanout.
    3. With large pan on high heat, add olive oil to pan. Sear lamb in hot oil until browned (do not crowd pan). 
    4. Add eggplant and continue to sauteé until slightly tender.
    5. Add tomatoes and plums and turn heat to low.
    6. Add stock and simmer 1 hour, or until lamb is very tender and stew is thick.
    Printable Recipe Below   

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    Ċ
    Elise Risho,
    Nov 23, 2011, 12:05 PM