Moroccan Lamb Stew
Cook time
Total time
Recipe type: Main
Cuisine: Moroccan
Serves: 6
- Olive oil
- 1 large yellow onion, chopped
- 3 carrots, cubed
- 6 Yukon gold potatoes (or any small potatoes), peeled, cubed
- 2.5 lb boneless leg of lamb, fat trimmed, cubed (1/2” cubes)
- 3 large garlic cloves, roughly chopped
- ½ cup dried apricots
- 1 cinnamon stick
- 1 bay leaf
- 1 ½ tsp ground allspice
- 1 tsp ras el hanout (Moroccan spice blend)
- ½ tsp ground ginger
- 6 canned plum tomatoes, cut in halves
- 2 ½ cups low-sodium beef broth
- 1 15-oz can chickpeas
- In a large Dutch oven or heavy oven-safe pot, heat 2 tbsp olive oil.
- In the heated oil, sauté the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper.
- Remove from the pot and set aside briefly.
- In the same pot, add more oil if needed, and deeply brown the lamb on all sides.
- Season with salt and pepper.
- Turn heat to medium-high and return the sautéed vegetables to the pot.
- Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
- Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
- Cover the pot and place in the 350 F degree (approx. 180 degrees C) heated-oven for 1 ½ hrs (check partway through to add water or broth if needed).
- Stir in the chickpeas, cover and return to the oven for another 30 minutes.
- Remove from the oven and serve hot with your choice of white rice, couscous, pita bread or your favorite rustic bread.
- A simple Mediterranean salad like Fattoush* makes a great starter for this hearty meal. Enjoy!
Recipe by Orgasmic Chef at https://orgasmicchef.com/moroccan-lamb-stew/
3.2.2925