Recipe: 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. 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.

This Moroccan slow-cooker lamb stew features lamb stew meat, flavorful spices, apricots, and hearty root vegetables like parsnips and carrots. Pat the lamb dry with paper towels. Place the flour in a large bowl or sealable plastic bag and season with salt and pepper. You can have Moroccan Lamb Stew using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Moroccan Lamb Stew

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

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. Try this Moroccan lamb stew recipe with colourful sweet potato, dried apricots and couscous. "A lovely, fragrant stew with plaited lamb for extra crispiness to complement the softer meat inside. " 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.

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 lovely Instant Pot lamb stew uses Moroccan-inspired ingredients and spices and is cooked up with soft potatoes. This Moroccan lamb stew could be my favorite recipe this year! The flavors and texture of this instant pot recipe are off the charts. Slow cooker beef stew with dumplings. This hearty lamb stew comes together in an hour and uses paprika and couscous to bring the flavors of Moroccan cuisine alive.