Moroccan Lamb Stew
Moroccan Lamb Stew

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, moroccan lamb stew. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Moroccan lamb stew is a hearty Mediterranean dish packed with sweet and savory flavors. Each serving is loaded with fragrant braised vegetables and couscous for a complete meal! This Moroccan slow-cooker lamb stew features lamb stew meat, flavorful spices, apricots, and hearty root vegetables like parsnips and carrots.

Moroccan Lamb Stew is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Moroccan Lamb Stew is something which I have loved my whole life.

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

Make-Ahead Moroccan Lamb Stew. this link is to an external site that may or may not meet accessibility. With sweet potato, apricots & couscous. "A lovely, fragrant stew with plaited lamb for extra crispiness to complement the softer meat inside. " Jump to Recipe·Print Recipe. This lovely Instant Pot lamb stew uses Moroccan-inspired ingredients and spices and is cooked up with soft potatoes. Slow cooker beef stew with dumplings.

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.

Slow roast lamb with salsa verde. Recipe by Slains Girl. kg lamb, cut into medium sized chunks (the knuckles work best). This lamb lentil stew is flavored with Moroccan spices and beefed up with chickpeas. Serve with fresh cilantro and a dollop of yogurt for a hearty and comforting winter meal. Pat the lamb dry with paper towels.

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