Moroccan Lamb Stew
Moroccan Lamb Stew

Hello everybody, it’s 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. For mine, I am going to make it a bit tasty. This will be really delicious.

Moroccan Lamb Stew is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Moroccan Lamb Stew is something that I’ve loved my whole life.

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! In a medium-size bowl, season the meat evenly with the salt, pepper, and cinnamon.

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

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

If lamb isn't your thing you can substitute beef or chicken. 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.

Instructions 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.

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. Pat the lamb shanks dry with paper towels. 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. Add the lamb and stir to coat with the spice mixture.

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