Moroccan Lamb Stew
Moroccan Lamb Stew

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, moroccan lamb stew. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look 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 well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Moroccan Lamb Stew is something which I have loved my entire life.

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

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.

Once the meat is really tender, turn the heat up to high. Top with the herbs and serve with couscous or rice. 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. Moroccan lamb stew is a bold one-pot dish with fragrant and hearty ingredients.

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