Moroccan Lamb Stew
Moroccan Lamb Stew

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, moroccan lamb stew. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Moroccan lamb stew is a hearty Mediterranean dish packed with sweet and savory flavors. Warm up with our easy slow cooker lamb stew, with aromatic spices and bags of flavour. This lamb stew is a winter favourite but sometimes a recipe calls out to you when you least expect it.

Moroccan Lamb Stew is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Moroccan Lamb Stew is something which I’ve loved my entire life.

To get started with this particular recipe, we have to 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. Take 2 lb Cubed Lamb Stew Meat
  3. Take 2 Garlic Cloves (Minced)
  4. Prepare 1 Large Yellow Onion (Diced)
  5. Make ready 4 Medium Carrots (Diced)
  6. Make ready 2 Tsp Ground Coriander
  7. Prepare 2 Tsp Ground Cumin
  8. Make ready 1 Cinnamon Stick
  9. Prepare 1 (15 oz) Can of Chickpeas (Rinsed and Drained)
  10. Make ready 1 Cup Dried Apricots (Chopped)
  11. Take 1/2 Cup Pimento-Stuffed Green Olives
  12. Prepare 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. Slow cooker beef stew with dumplings. Slow roast lamb with salsa verde. This lovely Instant Pot lamb stew uses Moroccan-inspired ingredients and spices and is cooked up with soft potatoes.

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.

This rich Moroccan stew gets its name from the dish it is traditionally cooked in, a tagine. Made of unglazed earthenware, the tagine is a flat-sided dish. This tender, flavor-packed Moroccan lamb stew with vegetables is your ticket! Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. For those of you who haven't met Suzy Karadsheh from The Mediterranean Dish, you are in for a treat.

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