Moroccan Lamb Stew

local_grocery_store Ingredients

• 2 pounds Lamb shoulder, boneless, cubed
• 2 tablespoons Olive oil
• 1 Onion, chopped
• 4 Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1/2 teaspoon Ground cinnamon
• 1/2 teaspoon Ground turmeric
• 1/4 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper, freshly ground
• 1 can (14 ounces) Canned diced tomatoes
• 2 cups Chicken broth, low sodium
• 2 Carrots, sliced
• 1 Sweet potato, peeled and cubed
• 1/2 cup Dried apricots, halved
• 1/2 cup Dried raisins
• 1/4 cup Fresh cilantro, chopped
• 2 tablespoons Lemon juice, freshly squeezed

restaurant_menu Method

1. 1.Heat olive oil in a large pot or Dutch oven over medium heat.
2. 2.Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
3. 3.In the same pot, add the chopped onion, minced garlic, and minced ginger. Sauté until the onion is soft and translucent.
4. 4.Add the ground cumin, ground coriander, ground cinnamon, ground turmeric, cayenne pepper, salt, and black pepper. Stir well to coat the onions and spices.
5. 5.Return the browned lamb cubes to the pot and stir to combine with the onion and spice mixture.
6. 6.Add the canned diced tomatoes and chicken broth to the pot. Bring to a boil, then reduce heat to low and cover. Let simmer for 1 hour.
7. 7.After 1 hour, add the sliced carrots, cubed sweet potato, dried apricots, and dried raisins to the pot. Stir well and cover. Let simmer for another 30 minutes or until the lamb is tender and the vegetables are cooked through.
8. 8.Stir in the chopped cilantro and lemon juice. Taste and adjust seasoning if needed.
9. 9.Serve the Moroccan Lamb Stew hot over a bed of fluffy couscous or with crusty bread. Enjoy!

lightbulb_outline Tips

• chevron_rightFor an extra kick of spice, add a pinch of cayenne pepper or a dash of harissa paste.
• chevron_rightFeel free to customize the stew by adding other vegetables like zucchini or bell peppers.
• chevron_rightIf you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• chevron_rightLeftovers can be refrigerated and enjoyed the next day. The flavors will continue to develop and the stew will be even more delicious!