You will need:
1.5 lbs. lamb loin cut up into cubes
1 tsp. corn starch
2 carrots, peeled and cut into 1-inch pieces
1 white onion, diced
12 Medajol dates, pitted and cut into halves
½ cup dried figs
½ cup golden raisins
1 cup fruity red wine
1 tsp. Kosher Salt
Preheat oven to 350 degrees Fahrenheit. Combine corn starch, a dash of kosher salt and S&S Orange Pepper and then dredge the lamb cubes in the corn starch mix. In a heavy sauté pan, heat the Don Carlos EVOO over medium heat, add the lamb cubes and brown. Remove the browned lamb and place in the Tajine with the dates, figs, carrots, onions, and raisins. Combine the wine, Fig Balsamic, Lemon EVOO, and spices together in a small bowl using a stick blender or a whisk. Pour over the lamb, vegetables and fruit. Cover and bake for 45 minutes. Serve over Jasmine or Basmati rice. If you don’t have a Tajine, you can also make this stew in a casserole dish with a tight-fitting cover.
Recipe from the kitchen of Kim Weiss, owner of Spirits & Spice
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