Recipe: Perfect Moroccan Lamb Stew

Moroccan Lamb Stew. 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! This Moroccan slow-cooker lamb stew features lamb stew meat, flavorful spices, apricots, and hearty root vegetables like parsnips and carrots.

This Moroccan lamb stew could be my favorite recipe this year! The flavors and texture of this instant pot recipe are off the charts. Try this Moroccan lamb stew recipe with colourful sweet potato, dried apricots and couscous. You can have Moroccan Lamb Stew using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Moroccan Lamb Stew

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

Plait the meat to get a mix of crispy and soft lamb. Warm up with our easy slow cooker lamb stew, with aromatic spices and bags of flavour. Green olives and preserved lemon give this Moroccan-influenced stew a tart-salty counterpoint to the sweet chunks of butternut. Slow cooker beef stew with dumplings.

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..

Slow roast lamb with salsa verde. Recipe by Slains Girl. kg lamb , cut into medium sized chunks (the knuckles work best). 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. Toss the lamb in there, then toss the lamb around in there, and really work that clumpy spice mess into it.

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