Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive 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 one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Moroccan Lamb Stew is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook moroccan lamb stew using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Moroccan Lamb Stew:
- Get 2 TBSP Canola Oil
- Get 2 lb Cubed Lamb Stew Meat
- Prepare 2 Garlic Cloves (Minced)
- Prepare 1 Large Yellow Onion (Diced)
- Make ready 4 Medium Carrots (Diced)
- Prepare 2 Tsp Ground Coriander
- Get 2 Tsp Ground Cumin
- Make ready 1 Cinnamon Stick
- Prepare 1 (15 oz) Can of Chickpeas (Rinsed and Drained)
- Take 1 Cup Dried Apricots (Chopped)
- Make ready 1/2 Cup Pimento-Stuffed Green Olives
- Get 1 (15 oz) Can Diced Tomatoes
- Prepare 2 Cups 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.
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