服务：四到六。
North African in spirit, this hearty sweet and savory stew is perfect for the season. Serve it with couscous or good crusty bread.
将架子放在烤箱的中心，然后将烤箱加热至350°F。
用2茶匙调味羔羊。盐和1/2茶匙。胡椒。在5至6夸脱的荷兰烤箱中，将羊肉，胡萝卜，洋葱，肉桂，月桂叶和足够的水混合在一起。在烤箱中盖上并炖，直到肉非常嫩，约2-1/2小时。将混合物通过细筛子在大碗上过滤。丢弃蔬菜和香料。（可以在此点之前准备好2天的食谱。冷却羔羊和肉汤，并分别冷藏。在继续之前，从肉汤中掠过脂肪。）
在5至6夸脱的荷兰烤箱中，用中火加热黄油或油。加入洋葱，少许盐和几片胡椒粉然后煮熟，偶尔搅拌，直到变软并浅褐色，约8分钟。加入大蒜，辣椒粉，小茴香，香菜和辣椒，煮偶尔搅拌，直到香（不要让大蒜燃烧）1至2分钟。
搅拌鹰嘴豆，李子，番茄泥和少许盐。加入预留的羔羊和4杯肉汤，然后煮沸。煮沸5分钟，然后将热量变为低。盖上煮10分钟。加入欧洲防风草，煮至嫩，约10分钟。调味，搭配盐和胡椒粉调味，并撒上香菜或欧芹。
非常好的菜肴和质地很棒。我没有提前褐色的肉，但下次会增强风味和视觉吸引力。添加了胡萝卜以获得额外的颜色，还有更多的欧芹。有4 c。肉汤，酱汁很薄，因此必须将其变稠。
Oh my gosh----if I could give this a 10 I would. I followed the recipe except that I let it stew for the better part of 2 hours. I have just retired and my husband said that if he would have known he was getting meals like this he would have had me retire much earlier!
At times I like unbrowned stews because it lets the meat character come through unmediated and unpunched up. I used some lamb "stew meat" and the dish tasted terrific. Great assembly of ingredients.
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