Moroccan Lamb Stew
Moroccan Lamb Stew

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

Moroccan Lamb Stew is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Moroccan Lamb Stew is something that I have loved my whole life.

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! Green olives and preserved lemon give this Moroccan-influenced stew a tart-salty counterpoint to the sweet chunks of butternut. With sweet potato, apricots & couscous. "A lovely, fragrant stew with plaited lamb for extra crispiness to complement the softer meat inside. " This Moroccan slow-cooker lamb stew features lamb stew meat, flavorful spices, apricots, and hearty root vegetables like parsnips and carrots.

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

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

Slow cooker beef stew with dumplings. Slow roast lamb with salsa verde. This lamb stew is a winter favourite but sometimes a recipe calls out to you when you least expect it. A bowl of flavourful and tender, juicy slow cooker Moroccan lamb stew served over a bowl of.

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.

This lamb stew is a winter favourite but sometimes a recipe calls out to you when you least expect it. A bowl of flavourful and tender, juicy slow cooker Moroccan lamb stew served over a bowl of. Most stews call for cuts of meat that are very tough when cooked quickly, or at too-high temperatures, and there's no amount of seasoning or wishing that can change that. Low and slow, low and slow. We love the exotic mix of spices that give this stew it's authentic Moroccan flavour.

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