Moroccan Lamb Stew
Moroccan Lamb Stew

Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, moroccan lamb stew. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Moroccan Lamb Stew is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Moroccan Lamb Stew is something that I have loved my whole life.

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.

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

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

Reduce heat; cover and simmer until lamb is almost tender, stirring. 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.

Steps 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.

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. Melt butter in a large skillet over medium-high heat. Coat lamb stew meat with flour. Reduce heat and coat Dutch over with a little more olive oil.

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