Stew is a great wintertime meal with hearty soul warming comfort. But rather than making the standard beef stew you always make, how about trying something different? Today, Joanne Dunham from Dunham Cellars (Walla Walla, WA) shares with us her wonderful recipe for Moroccan Lamb Stew.  In addition to lamb and Moroccan spice accents, this stew variation uses oranges and honey to add additional surprise.  Joanne recommends serving this over couscous and pairing it with her Columbia Valley Syrah – yum!

Moroccan Lamb Stew

Joanne Dunham, Dunham Cellars

• ¾ teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• 3 ½ pounds round bone lamb shoulder chops, well trimmed (cut into 1 inch pieces or 2 pounds lamb stew meat)
• 2 Tablespoons olive oil
• 2 cups chopped onions
• 3 garlic cloves, minced
• 1 ½ Tablespoon fresh ginger, peeled and minced
• 2 large oranges (blood oranges preferred)
• ¼ cup chopped fresh parsley
• 1 Tablespoon honey

Mix salt, pepper, cinnamon and allspice in medium bowl.  Add lamb and toss to coat with spice mixture.  Heat oil in heavy large pot over medium-high heat. 

Working in batches, add lamb to pot and saute until brown on all sides, (about 4 minutes per batch). 

Return lamb to pot.  Add onion, garlic and ginger to pot and saute 5 minutes.  Add 1 1/3 cup water and bring to boil.  Reduce heat; cover and simmer until lamb is almost tender, stirring occasionally (about 1 hour 30 minutes).

Meanwhile, grate peel from oranges and reserve.  Cut all remaining peel and white pith from oranges and discard.  Coarsely chop oranges.  Add oranges and grated peel to lamb. 

Cover and simmer until lamb is very tender (about 20 minutes longer). 

Stir in parsley and honey. 

Season with salt and pepper.

This stew is great over couscous.

About Dunham Columbia Valley Syrah

Spicy black cherry cola, pomegranate, cassis and sweet tobacco on the nose, with a richly structured and balanced mouth.

About Dunham Cellars

Using grapes from some of the finest vineyards in the Walla Walla, Yakima and Columbia Valleys, Dunham Cellars has established an award-winning reputation for their Cabernet Sauvignon and Syrah. When Eric's first vintage, a 1995 Cabernet Sauvignon was released, it was deemed one of the finest wines made in Washington by Wine Enthusiast Magazine. Dunham Cellars Syrah is also earning high marks with wine writers and consumers alike. Eric shows his artistic side by creating original artworks for all of Dunham Cellars vineyard designated and special bottlings.  The only thing that will never change at Dunham Cellars is its winemaking philosophy. We will continue to produce premium red wines through gentle treatment in all phases of the winemaking process. Eric's goal is to bring something to the bottle he enjoys and is proud to hang the Dunham name on.