Moroccan Lamb Stew
Moroccan Lamb Stew

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, moroccan lamb stew. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Moroccan Lamb Stew is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Moroccan Lamb Stew is something which I’ve loved my whole life. They’re fine and they look fantastic.

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.

To begin with this recipe, we must prepare a few ingredients. You can cook 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. Prepare 1 Large Yellow Onion (Diced)
  5. Get 4 Medium Carrots (Diced)
  6. Make ready 2 Tsp Ground Coriander
  7. Prepare 2 Tsp Ground Cumin
  8. Prepare 1 Cinnamon Stick
  9. Take 1 (15 oz) Can of Chickpeas (Rinsed and Drained)
  10. Prepare 1 Cup Dried Apricots (Chopped)
  11. Get 1/2 Cup Pimento-Stuffed Green Olives
  12. Get 1 (15 oz) Can Diced Tomatoes
  13. Get 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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