EASY MOROCCAN LAMB STEW RECIPE
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.
Provided by Suzy Karadsheh
Categories Entree
Time 2h30m
Number Of Ingredients 16
Steps:
- In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
- 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.
- In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
- 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.
- Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
- 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.
- Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
- A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!
Nutrition Facts : ServingSize 1 dinner bowl, Calories 502 calories, Sugar 9.2 g, Sodium 579.7 mg, Fat 9.7 g, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 65.4 g, Fiber 9.9 g, Protein 43.5 g, Cholesterol 99.4 mg
MOROCCAN LAMB STEW
Cinnamon, ginger, and dates add spicy, bright, sweet dimension to this warming lamb stew.
Provided by Izabella Wentz PharmD.
Categories HarperCollins Dinner Soup/Stew Stew Lamb Ginger Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free Cilantro
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a medium-size bowl, season the meat evenly with the salt, pepper, and cinnamon.
- In a large cooking pot on medium, heat the coconut oil and brown the meat, 2 to 3 minutes per side.
- Add the onion and cook for 3 minutes, or until it begins to brown slightly.
- Add the garlic, ginger, and rosemary and cook until fragrant, another couple of minutes.
- Add the apple cider vinegar, bone broth, water, orange zest and juice, carrots, and dates and bring to a boil.
- Reduce the heat to medium-low, cover, and cook for about 1 1/2 hours, or until the lamb reaches the desired tenderness.
- Serve warm garnished with cilantro.
MAKE-AHEAD MOROCCAN LAMB STEW
Inspired by the wonderful spices and flavors used in Moroccan cuisine, this wonderful stew is a hearty one-dish meal. We like to double the recipe and freeze one portion for later. You can also save time, by combining all of these Moroccan spices in bulk and having the mixture on hand to use in this stew recipe, as well as others, like lamb burgers, grilled salmon, and meat rubs. We typically serve the stew with warm bread and a salad.
Provided by Make-Ahead Mamas
Categories Soups, Stews and Chili Recipes Stews
Time 1h20m
Yield 6
Number Of Ingredients 22
Steps:
- Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl. Mix in the ground lamb. For most flavorful results, allow mixture to rest, refrigerated, overnight.
- Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Mix the spiced lamb mixture to the onions. Cook and stir until meat is browned, about 5 minutes.
- Pour the beef broth, chicken broth, and consomme into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, garbanzo beans, dried apricots and lentils. Bring to boil; reduce heat to low.
- Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 57.3 g, Cholesterol 55.7 mg, Fat 13.9 g, Fiber 16.3 g, Protein 28.2 g, SaturatedFat 5.9 g, Sodium 1337.4 mg, Sugar 15.6 g
SLOW COOKER MOROCCAN LAMB STEW
Warm up with our easy slow cooker lamb stew, with aromatic spices and bags of flavour. This simple, crowd-pleasing dish takes just 10 minutes to prep
Provided by Cassie Best
Categories Dinner, Main course
Time 9h10m
Number Of Ingredients 17
Steps:
- Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
- Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.
Nutrition Facts : Calories 488 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium
HARIRA - MOROCCAN LAMB STEW
I learned how to make this from an ex-boyfriend's mother. This stew has a very unique flavor. You can substitute beef if you prefer.
Provided by Mirj2338
Categories Stew
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, margarine, celery, onion, and cilantro into a large soup pot over a low heat.
- Stir frequently for 5 minutes.
- Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
- Pour tomato juice, 7 cups water, and the lentils into the pot.
- Bring the mixture to a boil, then reduce the heat to simmer.
- Let soup simmer, covered, for 2 hours.
- About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente).
- Stir in lemon and eggs, let eggs cook 1 minute.
MOROCCAN LAMB STEW WITH PRESERVED LEMONS
This is one of the easiest stews imaginable, because there is no browning of the meat, yet the flavor is very intense. Serve with apricot couscous and a fennel, mint, and radish salad. Preserved lemons must be made several weeks in advance, but they are simple to prepare and add exquisite flavor.
Provided by Food Network
Time 2h46m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Trim excess fat and gristle from meat and cut lamb into 1-inch cubes. Place meat in a large bowl. In a small bowl, mix the cumin, ginger, cinnamon, and saffron; sprinkle over the meat and set aside.
- On a cutting board, mince together the orange zest, cilantro leaves, garlic, and salt until you have a paste. Add to the meat along with the orange juice and stir well to coat. Cover the bowl and let stand at room temperature for 2 hours, or up to overnight in the refrigerator.
- Transfer the mixture to a heavy pot, add the onions, tomatoes, and 1 cup water. Bring to a boil, cover, reduce heat, and simmer (or bake in a preheated 350 degree oven) until the meat is very tender, about 1 1/2 hours. Add olives and, if using, preserved lemon to the pot. Cook about 10 minutes more, then serve.
- Wash a 1-pint glass-canning jar and its lid with hot soapy water; rinse and dry thoroughly.
- Cut 6 of the lemons, 1 at a time, into quarters through 1 end without cutting all the way through the other end. You want the lemon to open out like a flower, but not to separate. Place the lemon on a large piece of parchment or waxed paper, spread quarters open and sprinkle flesh with a heaping tablespoon of kosher salt; put the lemon into the jar. Continue with remaining lemons, sprinkling salt on each. Pack the lemons in the jar tightly, filling it to the top (you may need more or less than 6 lemons, depending on their size). When you reach the top, lift the parchment and pour the excess salt from it into the jar of lemons.
- Slide the bay leaves down opposite sides of the jar. Juice the remaining lemons 1 by 1, adding juice to the jar, until it reaches the top. Seal jar, shake well, and let stand at room temperature, shaking well every 12 hours, for 1 week. After 1 week, transfer jar to the refrigerator, continuing to shake every day. Lemons are preserved after 3 weeks and keep up to several months in the refrigerator.
- To use lemons, pull out as needed and scrape away pulp. Dice peel and use as a condiment.
MOROCCAN SPICED LAMB WITH HARISSA
Provided by Food Network
Time 45m
Yield about 20 pieces
Number Of Ingredients 20
Steps:
- Preheat a grill or grill pan. Alternatively, preheat the oven to 350 degrees F.
- Slice the bread into 1/4-inch thick slices. Brush with olive oil, season with salt and pepper, and lightly grill on 1 side. Cool and store in a sealed container until ready to use.
- Combine the harissa, sour cream, half of the lemon zest, and half of the lemon juice in a small bowl.
- If more lemon is necessary, add the rest of the zest and or juice. Put into a squeeze bottle for easy assembly.
- Preheat the oven to 350 degrees F. Coat lamb racks generously with the spice mix, salt, and pepper. Be cautious with the pepper since there is pepper in the spice mix. There should be an even coat of spices around the lamb. Heat a couple tablespoons olive oil in a very large skillet over high heat. When oil is hot, add lamb racks and sear over high heat to form a crust on both sides. Remove from the pan, transfer to a baking dish and finish in the oven for 8 minutes or until medium rare. Remove from the oven and allow to rest at room temperature for at least 5 minutes before slicing.
- Assembly: Slice the lamb into 1/4-inch thick slices as close to the bone as possible. Place a piece of lamb on top of a baguette slice. Add a drop of the harissa (remember it is spicy), and then finish with a thin julienne of dried apricot and a sprig of chervil. For additional seasoning, add a sprinkle of salt and a drop of extra-virgin olive oil.
- In a shallow saute pan, toast all of the spices over a medium heat. Allow to cool and then grind in a coffee grinder to a fine powder.
MOROCCAN LAMB STEW
Steps:
- Mix salt, pepper, cinnamon and allspice in medium bowl. Add lamb and toss to coat with spice mixture. Heat oil in heavy large pot over medium-high heat. Working in batches, add lamb to pot and sauté until brown on all sides, about 4 minutes per batch. Return all lamb to pot. Add onion, garlic and ginger to pot and sauté 5 minutes. Add 1 1/3 cups water and bring to boil. Reduce heat; cover and simmer until lamb is almost tender, stirring occasionally, about 1 hour 30 minutes.
- Meanwhile, grate peel from blood oranges and reserve. Cut all remaining peel and white pith from oranges and discard. Coarsely chop oranges. Add oranges and grated peel to lamb. Cover and simmer until lamb is very tender, about 20 minutes longer. Stir in parsley and honey. Season with salt and pepper.
MOROCCAN LAMB STEW
I came across this recipe some years ago in a woman's magazine and it has become a huge hit with my family. It takes a while to prepare, but it is well worth it! This recipe makes quite a large batch, so you can freeze some for meals at a later stage.
Provided by Slains Girl
Categories Stew
Time 2h45m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a very large pot.
- Add the meat, ginger, mustard, coriander, cinnamon and sugar. Brown lightly.
- Add the onions and saute until translucent. Add the soy sauces, sweet Thai chilli sauce, stock and honey. Bring to the boil.
- Reduce heat, cover and simmer for 1 - 1 1/2 hours or until the meat is tender. Stir frequently to prevent sticking and replensh liquids as necessary with water.
- Add the butternut & sweetpotato and cook for a further 15 - 20 minutes or until cooked through and tender.
- Check and adjsut seasoning. Use the cornflour to thicken only if necessary.
- Sprinkle with parsley to garnish and serve with brown rice, couscous or a selection of steamed vegetables.
Nutrition Facts : Calories 499.6, Fat 25.5, SaturatedFat 7.7, Cholesterol 85.8, Sodium 840.6, Carbohydrate 38.9, Fiber 6.2, Sugar 16.6, Protein 30.7
MOROCCAN LAMB STEW WITH APRICOTS
The lamb gets mellow from cooking until tender, and the warm spices take away any overly "lamby" flavor. The apricots, cilantro, and pine nuts are a wonderful combination. This stew took very little time or effort--very nice for a complex-flavored dish like this. This would be great with crusty bread, served over couscous, or with chickpeas added in for a heartier meal.
Provided by Jasmine
Time 2h25m
Yield 4
Number Of Ingredients 19
Steps:
- Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.
- Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.
- Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.
- Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.
Nutrition Facts : Calories 552.6 calories, Carbohydrate 40.9 g, Cholesterol 125.5 mg, Fat 24.8 g, Fiber 7.4 g, Protein 44.5 g, SaturatedFat 6.5 g, Sodium 1129.7 mg, Sugar 26.1 g
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