Spiced Lamb Stew with Fennel and Dates

Lamb that is stewed with spices, vegetables and dried fruit is a Moroccan staple. Everything in this dish becomes “melt in your mouth” and can be cooked in a tagine – if you have one. We serve ours over rice and I cook it in a Dutch Oven. The preparation is fast but, it stews for a LONG time…don’t rush it. The flavours meld beautifully together…just stir and wait.

2 tablespoons of olive oil, divided
2 fennel bulbs, trimmed, cored and thinly sliced
2 medium red onions, thinly sliced
2 large garlic cloves, thinly sliced
1 – 1/2 pounds of lamb shoulder or chops (bones removed), cut into 1″ cubes and dried with paper towels
1 teaspoon of ground ginger
2 teaspoons ground cumin
2 teaspoons of ground coriander
1/4 teaspoon of cayenne pepper (I leave this out because I do not do spicy food)
1 teaspoon of salt
1 cup of dry red wine
1 cup of water
1/4 cup of chopped cilantro, for garnish

On medium- high, heat 1 tablespoon of the olive oil, add the fennel, onion and garlic. Cook and stir frequently for about 7 minutes until everything is soft and beginning to brown. Use a splash of red wine to deglaze the pan and remove the vegetables to a plate.
Add the other tablespoon of olive oil and cook the lamb until it is browned on all sides. Combine all the spices and add them to meat with 1/2 cup of red wine.
Add the vegetables and the dates and 1 cup of water. Cook the stew on low, covered, stirring often for 2 – 1/2 hours until the lamb is very tender and the sauce as thickened. Serve on rice with cilantro.