Moroccan Lamb Stew
Moroccan Lamb Stew

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, moroccan lamb stew. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Moroccan Lamb Stew is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Moroccan Lamb Stew is something which I have loved my whole life. They are fine and they look wonderful.

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. 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.

To begin with this particular recipe, we have to 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. Make ready 2 TBSP Canola Oil
  2. Get 2 lb Cubed Lamb Stew Meat
  3. Take 2 Garlic Cloves (Minced)
  4. Get 1 Large Yellow Onion (Diced)
  5. Make ready 4 Medium Carrots (Diced)
  6. Make ready 2 Tsp Ground Coriander
  7. Get 2 Tsp Ground Cumin
  8. Prepare 1 Cinnamon Stick
  9. Take 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. Take 1 (15 oz) Can Diced Tomatoes
  13. Get 2 Cups Beef Broth

The apricots, cilantro, and pine nuts are a wonderful combination. 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. Using dried fruit in savory dishes is traditional in Moroccan and Middle-Eastern cooking and adds a rich, sweet taste.

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.

Return the meat and vegetables to the pot. Using dried fruit in savory dishes is traditional in Moroccan and Middle-Eastern cooking and adds a rich, sweet taste. Heat olive oil in a heavy, large pot over medium high heat. Return all the lamb to the pot. Reduce heat; cover and simmer until lamb is almost tender, stirring.

So that’s going to wrap this up for this exceptional food moroccan lamb stew recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!