Easy Moroccan Lamb Stew Recipe

Easy Moroccan Lamb Stew Recipe

from themediterraneandish.com
150 min
6 servings

If you’re looking to make the best lamb stew, this recipe is all you need! Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. You can make this in your crock pot or pressure cooker; instructions included for both! Be sure to check out my tips above and watch the video for how to make this lamb stew.

Ingredients

  • Private Reserve Greek Extra Virgin Olive Oil
  • 1 large yellow onion, chopped
  • 3 carrots, cubed
  • 6 Yukon gold potatoes (or any small potatoes), peeled, cubed
  • Kosher salt and pepper
  • 2.5 lb boneless leg of American lamb, fat trimmed, cut into cubes (Or American lamb shoulder, bones removed, fat-trimmed)
  • 3 large garlic cloves, roughly chopped
  • ½ cup dried apricots
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 ½ tsp ground allspice
  • 1 1/2 tsp ras el hanout Moroccan spice blend (find it here)
  • ½ tsp ground ginger
  • 6 plum tomatoes from a can, cut in halves
  • 2 ½ cups low-sodium beef broth
  • 1 15-oz can chickpeas

Directions

  1. 1

    In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.

  2. 2

    In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.

  3. 3

    In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.

  4. 4

    Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.

  5. 5

    Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.

  6. 6

    Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.

  7. 7

    Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.

  8. 8

    A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!