Filled with dried fruit and squash, this lamb stew boasts the flavors of Morocco and Algeria. It is especially good with the Basmati Pilaf with Vermicelli and Onions or couscous.
Great stew. I served with couscous and used only dried apricots because I didn't want to buy three types of dried fruit that I wouldn't normally pick up.
Pretty good. This was a little sweet for me and I like sweet with lamb but with all the different dried fruit it was a bit sweet. We liked it though and I will make it again.
This was "knock your socks off" fabulous! Highly recommended. The flavors were luscious - sweet, savory and comforting with the perfect amount of spice to kick it up in the background, but not over power the dish. I served it with the recommended pilaf recipe, which was also very good, and a welcome deviation from usual couscous. My only change was that I used whole wheat spaghetti in place of white vermicelli. I also used a good quality lamb from the natural market butcher. The textures of the perfectly tender lamb, butternut squash and the basmati with pasta were excellent. I'm so glad we have leftovers because I'm craving more. :)
Have served this twice for company - first to foodie friends, next for a family of six. Hands down hit for everyone!
