You would be hard pressed to find a more wintry meal than this. It celebrates our desire for hearty suppers with a warmly seasoned lamb stew, brightened by the sunny pleasures of citrus. An apple and celeriac puree lends the meal a rare and magical combination of rib-sticking-ness and physician-approved lightness. It's an exotic take on meat and potatoes that we're convinced will please every last person at the table, and perhaps the cook most of all because -- as always -- it comes together in under an hour.
The Menu
Moroccan Style Lamb by healthierkitchen
Serves 4 - 6
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon turmeric
2 teaspoons ground cumin
1 1/2 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon cinnamon
1 teaspoon raz el hanout (optional)
2 pounds boneless lamb shoulder, trimmed of excess fat and cut into 1 1/2-inch pieces
2 to 3 tablespoons olive oil
1 large onion,
