Moroccan Lamb Stew
Moroccan Lamb Stew

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, moroccan lamb stew. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Moroccan Lamb Stew is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Moroccan Lamb Stew is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. 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. Get 2 TBSP Canola Oil
  2. Prepare 2 lb Cubed Lamb Stew Meat
  3. Prepare 2 Garlic Cloves (Minced)
  4. Take 1 Large Yellow Onion (Diced)
  5. Take 4 Medium Carrots (Diced)
  6. Prepare 2 Tsp Ground Coriander
  7. Prepare 2 Tsp Ground Cumin
  8. Make ready 1 Cinnamon Stick
  9. Take 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. Make ready 2 Cups Beef Broth
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.

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