Moroccan Lamb Stew with Noodles

Name: Moroccan Lamb Stew with Noodles
Yield: 8
Ingredients: Large pinch of saffron threads; 5 tablespoons unsalted butter; 3 pounds boneless lamb shoulder, cut into 2-inch pieces; 3 large red onions, sliced 1/2 inch thick; Two 2-inch cinnamon sticks; 1 tablespoon ground ginger; 1 1/2 teaspoons freshly ground black pepper; 1 1/2 teaspoons ground turmeric; Kosher salt; 12 cilantro sprigs, tied in a bundle; 1 1/2 pounds vermicelli or angel-hair pasta, broken into 3-inch lengths; 2 teaspoons extra-virgin olive oil, plus more for greasing; 1/2 cup golden raisins; 2/3 cup blanched whole almonds; 1/2 cup cold salted water; 3 tablespoons unsalted butter, at room temperature; Salt; 1/3 cup confectioners' sugar; 1 1/2 teaspoons ground cinnamon

Moroccan Lamb Stew with Noodles was pinched from <a href="http://www.foodandwine.com/recipes/moroccan-lamb-stew-with-noodles" target="_blank">www.foodandwine.com.</a>

"Paula Wolfert learned a dish called chaariya medfouna from a private cook named Karima. "Chaariya means noodles," Wolfert says. "Medfoun means a surprise or something hidden." Here, steamed noodles cover tender chunks of lamb spiced with cumin...."

INGREDIENTS

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Large pinch of saffron threads

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5 tablespoons unsalted butter

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3 pounds boneless lamb shoulder, cut into 2-inch pieces

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3 large red onions, sliced 1/2 inch thick

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Two 2-inch cinnamon sticks

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1 tablespoon ground ginger

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1 1/2 teaspoons freshly ground black pepper

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1 1/2 teaspoons ground turmeric

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Kosher salt

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12 cilantro sprigs, tied in a bundle

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1 1/2 pounds vermicelli or angel-hair pasta, broken into 3-inch lengths

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2 teaspoons extra-virgin olive oil, plus more for greasing

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1/2 cup golden raisins

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2/3 cup blanched whole almonds

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1/2 cup cold salted water

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3 tablespoons unsalted butter, at room temperature

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Salt

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1/3 cup confectioners' sugar

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1 1/2 teaspoons ground cinnamon

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