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Sonoma Spice Company
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Moroccan Lamb Stew
Green Rice or Couscous
Humus & Warm Pita’s
Kimberly Z. Cook-Fallon©
2 lbs of boneless lamb, cut into ~½” cubes (leg or shoulder or both together work great)
1oz of Sonoma Spice Company Moroccan Rub
1+ TBS Sonoma Spice Company Greek Rub
Olive oil to coat a large skillet
3-4 cloves of fresh garlic, pressed or chopped fine
1 large yellow onion slivered or diced
3 C of fresh diced in season tomatoes or 2 28oz cans of diced tomatoes.
1 C. Chicken, Beef or Lamb stock or boxed organic broth (Physis Foods has great fresh made stock for this)
½ C green olives sliced
½ C golden raisins- Neufeld Farm
Salt & Pepper to taste
1 16 oz container of fresh Humus- home made or from a local producer like The Hummus Guy
Sonoma Spice Company Smoky Sweet Onion blend
Warm Fresh Pita Breads- we get ours from The Humus Guy.
We buy local Sonoma County raised pastured lamb for this dish (Green Star Farm & Victoria Farmstead are in local farmer’s markets) Dry rub the meat generously with Sonoma Spice Company brand Moroccan Rub. This can be done in a plastic bag shake and bake style or on a sheet pan, turning the pieces to coat evenly with the spice rub. Put the meat back in the refrigerator for a couple of hours to soak in all that spice flavor.
In a large heavy bottom skillet or Dutch oven, lightly brown 3-4 cloves of pressed or chopped garlic in olive oil until fragrant over medium high heat, ~ 1 minute. Add the chunks of seasoned lamb and brown thoroughly on all sides. This should be done in two batches to prevent over crowding the pan. When all the lamb is evenly browned and your kitchen smells amazing return all the meat to the pan, smother with all of the onions and tomatoes. Add the stock or broth (Physis Foods has fresh made stock). Stir to combine. Add a pinch of salt and the Sonoma Spice Company Greek Rub. Bring to a low boil, reduce heat to medium low and simmer for ~ 1 ½ - 2 hours, stirring occasionally, until the meat is fork tender and the sauce is thickened. Add the sliced green olives and golden raisins, cover and simmer for another 10-15 minutes on low heat. Add a little more stock, broth or water if the sauce reduces too much. Taste and adjust salt and pepper. Serve with green rice or couscous (recipes below), warm pita bread and a side of humus dusted with Sonoma Spice Company Smoky Sweet Onion blend. The humus Guy at our farmers market always has plenty of tasty humus and fresh pitas to round out this tasty meal.
Brown Rice or Couscous
(Either works well and both are delicious: couscous is faster cooking)
4C of Cooked Brown Rice still warm
4 C of Cooked Israeli Couscous still warm
½ C. fresh Basil chopped fine
½ C fresh Mint leaves chopped fine (I prefer spearmint)
½ C fresh cilantro OR parsley chopped fine (or both)
2-3 TBS butter melted
1 C slivered or chopped almonds toasted.
Salt and pepper to taste
Finely chop all of the fresh herbs and combine. Stir 2 -3 TBS of butter into the rice or couscous & stir to evenly coat. Stir in all of the herbs. Taste and adjust salt and pepper to taste. Stir in the almonds and serve immediately along side the Moroccan Lamb Stew.
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