Moroccan Lamb Stew
Moroccan Lamb Stew

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

Find Deals on Lamb Stew in Groceries on Amazon. Pour the beef broth, chicken broth, and consomme into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, garbanzo beans, dried apricots and lentils. Bring to boil; reduce heat to low.

Moroccan Lamb Stew is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Moroccan Lamb Stew is something which I have loved my whole life.

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

If the sauce seems too thin, using a slotted spoon, transfer the meat and vegetables to a bowl and boil the sauce on the stovetop until thickened. Return the meat and vegetables to the pot. Heat olive oil in a heavy, large pot over medium high heat. Return all the lamb to the pot.

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.

Heat olive oil in a heavy, large pot over medium high heat. Return all the lamb to the pot. Moroccan Lamb Stew with Apricots Be the first to rate & review! The lamb gets mellow from cooking until tender, and the warm spices take away any overly "lamby" flavor. The apricots, cilantro, and pine nuts are a wonderful combination.

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