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Before you jump to Moroccan Lamb Stew recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Dollars.
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We hope you got insight from reading it, now let's go back to moroccan lamb stew recipe. You can cook moroccan lamb stew using 13 ingredients and 4 steps. Here is how you do that.
The ingredients needed to make Moroccan Lamb Stew:
- Prepare 2 TBSP of Canola Oil.
- Provide 2 lb of Cubed Lamb Stew Meat.
- Get 2 of Garlic Cloves (Minced).
- Use 1 of Large Yellow Onion (Diced).
- Get 4 of Medium Carrots (Diced).
- Use 2 Tsp of Ground Coriander.
- You need 2 Tsp of Ground Cumin.
- Provide 1 of Cinnamon Stick.
- Use 1 (15 oz) of Can of Chickpeas (Rinsed and Drained).
- Provide 1 Cup of Dried Apricots (Chopped).
- Prepare 1/2 Cup of Pimento-Stuffed Green Olives.
- Provide 1 (15 oz) of Can Diced Tomatoes.
- Use 2 Cups of Beef Broth.
Steps to make Moroccan Lamb Stew:
- 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..
- 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..
- 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..
- Nutrition per serving: 495 calories, 38g protein, 46g carbs, 10g fiber, 16g fat..
Make-Ahead Moroccan Lamb Stew. this link is to an external site that may or may not meet accessibility guidelines. 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 lovely Instant Pot lamb stew uses Moroccan-inspired ingredients and spices and is cooked up with soft potatoes. 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.
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