Dinner Recipes

MOROCCAN LAMB STEW VOYANT
Submutted by Leslie Nilsson, Executive Chef, Sage Events & Café St. Barts (New York City)

1 Tablespoon Ground Cardamom
1 Tablespoon Ground Cinnamon
1 Tablespoon Cayenne Pepper
1 Teaspoon Ground Cloves
2 Tablespoons Vegetable Oil
2 Large Spanish Onions Chopped (approximately 4 cups)
2 Pounds Lamb Stew Meat (have butcher cut from the lamb shoulder round-bone chips) – or if not available from a leg of lamb cut into 1-inch pieces (trimmed of fat)
Salt & Pepper
1 Tablespoon Minced Fresh Ginger
1 Cup Water 1 Cup Dried Prunes – cut in halves (can substitute with other dried fruits)
1/2 Cup Voyant Chai Cream Liqueur

1. Mix the spices in a large bowl and add the lamb pieces.
2. Coat with the spices and set aside.
3. Heat the vegetable oil in a heavy dutch oven over medium high heat, then add the chopped onions and sauté until golden – about ten minutes.
4. Add the lamb and sprinkle with salt & pepper. sear each side over high heat to lock in the flavors – about seven minutes.
5. Add the minced ginger and still into the lamb. Add 1-cup wand bring to a quick boil. Reduce the heat to a simmer and cover.
6. Simmer until lamb is tender – about 1 hour, stirring occasionally.
7. Add the dried prunes (or other dried fruits such as apricots) and continue to simmer uncovered.
8. Turn up the heat if necessary to reduce the liquid to a thick sauce – about ten minutes.
9. Stir in the Voyant Chai Cream Liqueur to finish. Taste and adjust with salt & pepper.
10. If you like a spicy stew, add more cayenne pepper as needed.