Moroccan Lamb Stew
Moroccan Lamb Stew

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, moroccan lamb stew. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Moroccan Lamb Stew is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Moroccan Lamb Stew is something which I have loved my entire life.

Read Customer Reviews & Find Best Sellers. 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 begin with this particular recipe, we must prepare a few components. You can cook moroccan lamb stew using 13 ingredients and 4 steps. Here is how you cook 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. Make ready 2 Garlic Cloves (Minced)
  4. Prepare 1 Large Yellow Onion (Diced)
  5. Make ready 4 Medium Carrots (Diced)
  6. Get 2 Tsp Ground Coriander
  7. Take 2 Tsp Ground Cumin
  8. Take 1 Cinnamon Stick
  9. Make ready 1 (15 oz) Can of Chickpeas (Rinsed and Drained)
  10. Get 1 Cup Dried Apricots (Chopped)
  11. Take 1/2 Cup Pimento-Stuffed Green Olives
  12. Prepare 1 (15 oz) Can Diced Tomatoes
  13. Prepare 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. 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.

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 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. Reduce heat; cover and simmer until lamb is almost tender, stirring. Coat lamb stew meat with flour.

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