Recipe of the Week: 

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The following recipe for Sweet Moroccan Lamb Stew is from SurvivalBlog reader Cartol in Delaware. It makes 4 to 6 servings.

Ingredients
  • 3 pounds lamb shoulder on the bone, trimmed of excess fat
  • 1/4 cup extra-virgin olive oil
  • 2 large onions (about 2 pounds), grated or finely chopped
  • 3 large garlic cloves, finely chopped
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon (divided use)
  • 1/2 cup sugar (divided use)
  • 2 pinches of saffron threads, lightly toasted and finely crumbled or powdered in a mortar with a little salt
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1 cup water
  • 1 cup golden raisins
Directions
  1. Place the lamb in an enameled cast-iron casserole, Dutch oven or earthenware casserole with a cover along with the olive oil, onions, garlic, ginger, 1/4 teaspoon of the cinnamon, 2 tablespoons of the sugar, the saffron, salt, pepper and water.
  2. Toss so all the pieces of meat are coated, then bring to a boil on a burner over medium-high heat, using a heat diffuser if using an earthenware casserole or tagine. Reduce the heat to low, partially cover and simmer until the meat is tender, about 2 hours. Remove the meat from the sauce and set aside.
  3. Increase the heat to medium-low, add the raisins to the casserole and continue cooking until the sauce is thick, about 45 minutes.
  4. Tilt the casserole and spoon out fat. Remove the sauce from the casserole to a measuring cup or small bowl.
  5. Preheat the oven to 325 degrees.
  6. Return the meat to the casserole and arrange on the bottom. Cover with the sauce and sprinkle with the remaining 6 tablespoons sugar and 1/4 teaspoon cinnamon.
  7. Place in the oven until the lamb is falling off the bone and very tender, about 1 hour.
SERVING

Serve this hot.

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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!