Moroccan Lamb Stew
Moroccan Lamb Stew

Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, moroccan lamb stew. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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. Combine salt, pepper, cinnamon and allspice in a medium bowl.

Moroccan Lamb Stew is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Moroccan Lamb Stew is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have moroccan lamb stew using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Moroccan Lamb Stew:
  1. Prepare 2 TBSP Canola Oil
  2. Make ready 2 lb Cubed Lamb Stew Meat
  3. Prepare 2 Garlic Cloves (Minced)
  4. Get 1 Large Yellow Onion (Diced)
  5. Prepare 4 Medium Carrots (Diced)
  6. Prepare 2 Tsp Ground Coriander
  7. Get 2 Tsp Ground Cumin
  8. Make ready 1 Cinnamon Stick
  9. Make ready 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. Get 1 (15 oz) Can Diced Tomatoes
  13. Make ready 2 Cups Beef Broth

Heat oil in heavy large pot over medium-high heat. Working in batches, add lamb to pot and. Moroccan lamb stew is sweet, spicy, and fragrant. It's a hearty and filling stew loaded with tender lamb in a harissa spiced sauce.

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.

Moroccan lamb stew is sweet, spicy, and fragrant. 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. Return lamb to skillet and bring to boil.

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