Easiest Way to Prepare Appetizing Moroccan Lamb Stew

Moroccan Lamb Stew. To make Moroccan lamb stew at home, in a large heavy pot or Dutch Oven (affiliate), saute the As with many stews, Moroccan lamb stew can be made ahead and stored in the fridge or freezer. Moroccan lamb stew is a hearty Mediterranean dish packed with sweet and savory flavors. This lamb stew is a winter favourite but sometimes a recipe calls out to you when you least expect it.

For those of you who haven't met Suzy Karadsheh from The Mediterranean Dish, you are in for a treat. Serve with cauliflower rice, toasted slivered almonds for a nutty crunch, and a generous amount of sautéed greens of your choosing. Slow Cooker Moroccan Lamb Stew Recipe. You can cook Moroccan Lamb Stew using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Moroccan Lamb Stew

1. It's 2 TBSP of Canola Oil.
2. Prepare 2 lb of Cubed Lamb Stew Meat.
3. You need 2 of Garlic Cloves (Minced).
4. Prepare 1 of Large Yellow Onion (Diced).
5. Prepare 4 of Medium Carrots (Diced).
6. It's 2 Tsp of Ground Coriander.
7. It's 2 Tsp of Ground Cumin.
8. It's 1 of Cinnamon Stick.
9. You need 1 (15 oz) of Can of Chickpeas (Rinsed and Drained).
10. It's 1 Cup of Dried Apricots (Chopped).
11. You need 1/2 Cup of Pimento-Stuffed Green Olives.
12. Prepare 1 (15 oz) of Can Diced Tomatoes.
13. You need 2 Cups of Beef Broth.

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. This Moroccan lamb stew recipe is straight up comfort food! I absolutely love the flavors and textures in this dish.

Moroccan Lamb Stew instructions

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 is a foolproof lamb stew recipe that my whole family loves. It's not a lot of work and can do it's thing on the stove while I play on Recipezaar! Pat the lamb dry with paper towels. Slow cooker beef stew with dumplings. Slow roast lamb with salsa verde.