Moroccan Lamb Stew With Dried Cherries And Lemon

• 8 ounces pitted dried cherries (Trader Joe's)
• 1/2 cup olive oil
• 1/2 cup unsalted butter
• 4 lbs lamb shoulder, trimmed of fat, cut into 1 1/2-inch cubes
• kosher salt & freshly ground black pepper
• 2 yellow onions, finely chopped
• 2 teaspoons toasted ground coriander
• 1 teaspoon cinnamon
• 1 teaspoon freshly grated ginger
• 1 pinch saffron thread
• 2 teaspoons preserved lemons, chopped (or the zest of 2 lemons, finely chopped)
• 3 -4 cups rich dark stock (beef,lamb or roasted chicken)
• 2 tablespoons honey
• 3 tablespoons toasted sesame seeds

1. Rehydrate the cherries in a bowl with about a cup of warmed stock. Let soak until needed.
2. In a large, heavy saute pan, heat 2 T olive oil with 2 T butter over high heat. Season the lamb with salt and pepper and saute in batches, not overcrowding the pan, so all sides are browned. Transfer to a large saucepan or casserole. Continue this process until allo the lamb is well browned.
3. Reheat the saute pan over medium-high heat. Add olive oil and saute the onions to translucent, about 10 minutes. Add the spices and cook until the aromas start to come up, 2-3 minutes. Deglaze with some of the stock and add this to the pan with the lamb. Add the remaining stock and bring to a boil. Reduce the heat, cover and simmer for 45 minutes. Add the rehydrated cherries with their soaking liquid and the preserved lemon (or lemon zest). Continue cooking for about 15-20 minutes more, or until the lamb is very tender. Add the honey and season to taste with additional salt and pepper.
4. Serve over couscous, mixed with a few chopped Kalamata olives. Top with toasted sesame seeds and enjoy with a glass of Cabernet Franc.
5. Notes:
6. This dish has A LOT of butter. By mistake, I only used 2 T, in stead of 1/2 cup Next time, I wouldn't use any at all. There is enough olive oil & liquid from the lamb to sufficiently cook the lamb without the butter. This will cut calories by A LOT, too!
7. I toasted the ground coriander in a frying pan until it was smoky & fragrant.
8. I used beef broth, and lemon zest.

cherries, olive oil, unsalted butter, lamb shoulder, kosher salt, yellow onions, ground coriander, cinnamon, freshly grated ginger, saffron thread, preserved lemons, honey, sesame seeds

Taken from www.food.com/recipe/moroccan-lamb-stew-with-dried-cherries-and-lemon-253397 (may not work)