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Recipe of Yummy Moroccan Lamb Stew

By Easy Recipes 15 February 2020
Recipe of Yummy Moroccan Lamb Stew
Recipe of Yummy Moroccan Lamb Stew

Hello everybody, welcome to my recipe site. Today I will show you a way to prepare a distinctive dish, Moroccan Lamb Stew. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Moroccan Lamb Stew Recipe. To make Moroccan lamb stew at home, in a large heavy pot or Dutch Oven (affiliate), saute the chopped vegetables with a little oil. I use Private Reserve Geek extra virgin olive oil.; Once the vegetables soften, remove them from the pan and add in the lamb with a little bit more oil if needed.

You can have Moroccan Lamb Stew using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Moroccan Lamb Stew

  1. Take 2 TBSP of Canola Oil.
  2. Prepare 2 lb of Cubed Lamb Stew Meat.
  3. It’s 2 of Garlic Cloves (Minced).
  4. It’s 1 of Large Yellow Onion (Diced).
  5. Prepare 4 of Medium Carrots (Diced).
  6. Take 2 Tsp of Ground Coriander.
  7. Make ready 2 Tsp of Ground Cumin.
  8. Prepare 1 of Cinnamon Stick.
  9. Make ready 1 (15 oz) of Can of Chickpeas (Rinsed and Drained).
  10. It’s 1 Cup of Dried Apricots (Chopped).
  11. Prepare 1/2 Cup of Pimento-Stuffed Green Olives.
  12. Prepare 1 (15 oz) of Can Diced Tomatoes.
  13. Take 2 Cups of Beef Broth.

Transfer to a small bowl and let cool.Using dried fruit in savory dishes is traditional in Moroccan and Middle-Eastern cooking and adds a rich, sweet taste.This lamb lentil stew is flavored with Moroccan spices and beefed up with chickpeas.Put a large casserole pan on a high heat with a glug of olive oil and add the lamb, seasoning, lemon juice and zest.

Moroccan Lamb Stew step by step

  1. In a large Dutch Oven on medium high heat, heat oil. Season lamb with salt and pepper and add to Dutch oven. Cook until well browned, 10 - 15 minutes. Transfer to a plate lined with paper towels to drain..
  2. Add garlic, onion, and carrots and saute until onion softens, about 5 minutes. Add the coriander, cumin, and cinnamon stick. Cook until fragrant, about 30 seconds..
  3. Add the chickpeas, apricots, green olives, tomatoes (with juices), reserved lamb, and beef broth. Bring to a boil over high heat, and then reduce the heat to medium low and simmer until lamb is very tender, 60 - 90 minutes. Discard the cinnamon sticks. Taste and adjust seasoning if necessary..
  4. Nutrition per serving: 495 calories, 38g protein, 46g carbs, 10g fiber, 16g fat..

It's a hearty and filling stew loaded with tender lamb in a harissa spiced sauce.It's the perfect stew to curl up with on a cold day.If lamb isn't your thing you can substitute beef or chicken.

Pick and finely chop the rosemary leaves and peel and roughly chop the ginger, then add to a pestle and mortar with the cumin, coriander, fennel seeds and dried chillies.Moroccan Lamb Stew By Chef Jon Ashton.Add the lamb and the lemon zest, apricot jam and dates.Pour over the stock until it just covers the lamb.Add more water to cover the lamb if required.

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