Moroccan Lamb Stew
Moroccan Lamb Stew

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, moroccan lamb stew. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

The Winning Spice Mixture to Flavor your Moroccan Lamb Stew. This Moroccan lamb stew uses a blend of different spices and flavor-makers such as cinnamon, allspice, bay leaves, and, what I consider the star spice here, Moroccan Ras el Hanout. Ras el Hanout is a decidedly North African/Moroccan spice blend that includes notes of turmeric, cloves, ginger, cardamom, nutmeg and more!

Moroccan Lamb Stew is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Moroccan Lamb Stew is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook moroccan lamb stew using 13 ingredients and 4 steps. Here is how you cook it.

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

If lamb isn't your thing you can substitute beef or chicken. Dust the lamb with the flour. Heat the oil in a large pan and brown the lamb in batches. 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.

Steps to make Moroccan Lamb Stew:
  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.

Moroccan lamb stew is a bold one-pot dish with fragrant and hearty ingredients. Sweet and pungent spices infuse into tender pieces of meat and vegetables as they slowly cook. Making a stew allows affordable and less tender cuts of meat to transform into a glorious and tender feast. Add lamb and toss to coat. Check out the New York Times recipe for Morrocan Lamb Shank tagine (also cooked with dates) for a real lamb treat, adaptable to a stew.

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