Moroccan Lamb Stew with Harissa

This sumptuous meal-in-a-bowl relies on Harissa for it's deep, satisfying flavor. Harissa is a condiment made with red chiles, spices and garlic, and it’s traditionally used in North African cooking. The condiment's easy to make; this version's based on a milder form of red chile pepper called New Mexico.

Serve this dish with couscous and a steamed vegetable, such as baby carrots.

Moroccan Lamb Stew with Harissa

10 dried New Mexico chiles*
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon caraway seeds, finely crushed**
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt

2 lb. lamb stew meat or leg of lamb, cut into 1 1/2-inch pieces, patted dry
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 medium onion, halved, sliced 1/4 inch (1 1/2 cups)
1 1/2 cups lower-sodium chicken broth
1 medium tomato, seeded, chopped
1/2 teaspoon salt

1. Pour boiling water over dried chiles in medium bowl; cover. Let stand 30 to 45 minutes or until softened; drain and discard soaking water. Using gloves, split chiles lengthwise in half; remove and discard seeds and stems. Coarsely chop chiles; place in food processor. Add all remaining harissa ingredients. Pulse 2 to 3 minutes or until almost smooth with some texture. (Harissa can be made 1 day ahead; cover and refrigerate. Store in refrigerator for up to 1 week.)

2. Toss lamb and flour in large bowl to coat. Heat 2 tablespoons oil in large nonreactive Dutch oven over medium heat until hot. Brown lamb, in batches, 5 to 6 minutes, turning to brown all sides. Remove lamb.

3. Add onion; cook over medium heat 5 minutes or until slightly softened, stirring occasionally. Stir in broth, tomato and 1/2 teaspoon salt. Bring to boil; stir in lamb with any accumulated juices and harissa. Cover; cook over low heat 1 hour 30 minutes to 1 hour 45 minutes or until lamb is fork tender.

4 (1-cup) servings

PER SERVING: 465 calories, 26.5 g total fat (6.5 g saturated fat), 42 g protein, 13.5 g carbohydrate, 125 mg cholesterol, 905 mg sodium, 2 g fiber

*Dried New Mexico chiles are dark red in color with an earthy flavor and mild to medium-hot spiciness. They are similar to dried Anaheim chiles, also called California chiles. They can be found in the Hispanic or produce section of the grocery store or at specialty markets.

**Finely crush caraway seeds in an electric spice grinder.

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