Moroccan Lamb And Quince Stew Recipes

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MOROCCAN LAMB STEW



Moroccan Lamb Stew image

This hearty lamb stew comes together in an hour and uses paprika and couscous to bring the flavors of Moroccan cuisine alive.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 13

1 pound boneless lamb shoulder
1 1/2 cups chicken broth
1 large onion, chopped (1 cup)
3 cloves garlic, finely chopped
1 tablespoon all-purpose flour
1 cup dry red wine or chicken broth
1 cup dried apricots
1/4 cup pitted dried plums
1/4 cup raisins
1 teaspoon paprika
1 can (14.5 oz) whole peeled tomatoes, undrained
1/3 cup chopped fresh parsley
3 cups hot cooked couscous

Steps:

  • Trim fat from lamb; cut into cubes. Spray Dutch oven with nonstick cooking spray; heat over medium-high heat. Cook lamb in Dutch oven, stirring frequently, until brown. Remove lamb from Dutch oven.
  • Add 1/2 cup of the broth to Dutch oven; heat to boiling. Stir in onion and garlic. Cook 3 minutes, stirring frequently. Stir in flour. Cook 1 minute, stirring constantly.
  • Stir in the lamb, remaining 1 cup broth, the wine, apricots, prunes, raisins, paprika and tomatoes, breaking up tomatoes. Heat to boiling; reduce heat. Cover and simmer 45 minutes. Stir in parsley. Serve over couscous.

Nutrition Facts : Calories 350, Carbohydrate 49 g, Cholesterol 50 mg, Fat 1/2, Fiber 5 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 20 g, TransFat 0 g

MOROCCAN LAMB STEW



Moroccan Lamb Stew image

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

2 pounds lamb stew meat, cut into 1-inch cubes
Sea salt or pink Himalayan sea salt to taste
Black pepper to taste (if tolerated)
1/2 teaspoon ground cinnamon
2 tablespoons coconut oil
1 small onion, chopped
4 cloves garlic, minced
1 (2-inch) piece fresh ginger, peeled and minced
2 tablespoons chopped fresh rosemary
1 tablespoon apple cider vinegar
1/2 cup homemade or store-bought bone broth
1/2 cup water
2 small oranges, zested and juiced
4 cups chopped carrots
2 tablespoons minced fresh dates
1/2 cup chopped fresh cilantro, for garnish (optional)

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.

SLOW COOKER MOROCCAN LAMB STEW



Slow cooker Moroccan lamb stew image

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

2 tbsp olive oil or rapeseed oil
1kg diced lamb shoulder
2 onions, halved and sliced
5 garlic cloves, crushed
thumb-sized piece ginger, peeled and grated or finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground cinnamon
pinch saffron (or turmeric, to add colour)
½ large or 1 small preserved lemon, skin only, finely chopped
1 tbsp tomato purée
600ml hot beef stock or lamb stock
1 tbsp honey
1 lemon, zested, plus a squeeze of juice
80g pitted Kalamata olives
handful chopped mint, coriander or parsley (or a combination)
couscous or rice, to serve

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

SWEET SPICED LAMB SHANKS WITH QUINCE



Sweet spiced lamb shanks with quince image

A cross between a Persian stew and Moroccan tagine, the spices in this slow cooked one-pot are mellow. Serve with rice, couscous or flatbreads

Provided by Jane Hornby

Categories     Main course

Time 3h10m

Number Of Ingredients 15

1 tbsp olive oil
4 lamb shanks
large knob of butter
2 large onions , halved then cut into wedges
4 garlic cloves , crushed
4 strips zest from 1 unwaxed lemon , plus the juice
2 tsp ground cinnamon
2 tsp ground coriander
1 tsp ground ginger
1 tsp ground cumin
good pinch of saffron strands (optional)
1 heaped tbsp tomato purée
1 tbsp clear honey
400ml good lamb or beef stock
2 quinces , peeled, quartered and cored

Steps:

  • Heat the oil in a large frying pan. Season the shanks, then brown in the oil for 10 mins, or until dark golden all over.
  • Meanwhile, in a casserole dish or large pan, melt the butter. Soften the onions for 10 mins on a medium heat until they're turning golden, then add the garlic. Heat oven to 160C/140C fan/gas 3.
  • Add the strips of lemon zest and spices to the onion pan. Cook for 1 min, then stir in the tomato purée, honey, stock and half the lemon juice. Sit the shanks in the pan, then poke the quince quarters in and around the meat. (It might be quite a tight fit, but the meat will shrink as it cooks.) Bring to a simmer, then cover with a lid and braise in the oven for 2 hrs.
  • Remove the lid and cook for 30 mins more. Spoon away any excess fat. The sauce will be fairly thin, so if you prefer a thicker stew, remove the lamb and quinces to a serving plate, then boil the cooking juices until thickened. Season, add the lemon juice and serve with the lamb.

Nutrition Facts : Calories 624 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 59 grams protein, Sodium 0.4 milligram of sodium

MAKE-AHEAD MOROCCAN LAMB STEW



Make-Ahead Moroccan Lamb Stew image

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

1 teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground turmeric
⅛ teaspoon curry powder
1 teaspoon kosher salt
1 pound ground lamb
1 tablespoon butter
1 sweet onion, chopped
1 (14.5 ounce) can organic beef broth
1 (14.5 ounce) can organic chicken broth
2 (14.5 ounce) cans beef consomme
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon honey
3 large carrots, chopped
2 sweet potatoes, peeled and diced
1 (15 ounce) can garbanzo beans, drained and rinsed
½ cup chopped dried apricots
1 cup dried lentils, rinsed
ground black pepper, to taste

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

MOROCCAN LAMB AND QUINCE STEW



Moroccan Lamb and Quince Stew image

Categories     Soup/Stew     Lamb     Onion     Stew     Cranberry     Quince     Winter     Gourmet

Yield Serves 8

Number Of Ingredients 17

For marinade
5 juniper berries
3 garlic cloves
3 cups dry red wine
3 1/2 pounds boneless lamb shoulder
2 medium onions
2 garlic cloves
3 tablespoons vegetable oil
1/2 teaspoon cinnamon
1/2 teaspoon saffron threads, crumbled
1 1/2 cups veal demiglace
1/3 cup red-currant jelly
3 medium quinces (about 1 1/2 pounds total)
1 lemon
3 celery ribs
1/2 cup dried cranberries (about 3 ounces)
Accompaniment:Pistachio Couscous

Steps:

  • Make marinade:
  • Crush juniper berries and mince garlic cloves. In a large bowl stir together garlic, wine, and juniper berries.
  • Trim lamb and cut into 2-inch cubes. Stir lamb into marinade. Marinate lamb, covered and chilled, at least 12 hours and up to 1 day. In a large sieve set over a bowl drain lamb, reserving marinade.
  • Chop onions and mince garlic. In an 8-quart heavy kettle heat oil over moderate heat until hot but not smoking and cook onions with garlic, cinnamon, and saffron, stirring occasionally, until onions are softened. With a slotted spoon transfer onion mixture to a large bowl.
  • Pat lamb dry and season with salt and pepper. In kettle brown lamb in batches, without crowding, over moderately high heat, stirring occasionally, transferring as browned with a slotted spoon to bowl with onion mixture. Return lamb and onion mixture to kettle and add reserved marinade, demiglace, and jelly. Simmer mixture, covered, stirring occasionally, 45 minutes.
  • Peel, quarter, and core quinces. Cut quarters lengthwise into 1/4-inch-thick slices. With a vegetable peeler remove zest from lemon in lengthwise strips. Diagonally cut celery ribs into 1/2-inch-thick slices.
  • Add quince and zest to lamb mixture and simmer, covered, stirring occasionally, until quince is tender, about 45 minutes. Stir in celery and cranberries and simmer, uncovered, stirring occasionally, until celery is tender, about 15 minutes. Season stew with salt and pepper. (Stew may be made 1 day ahead and cooled completely before being chilled, covered.)
  • Serve stew with couscous.

MOROCCAN LAMB STEW



Moroccan Lamb Stew image

I saw a version of this stew prepared on the UK tv show "Come Dine with Me," as made by Nathalie, the week's winner. The online version of the recipe was a bit different from how she prepared it on tv, so I followed what I saw her do, rather than what was online, and the results were amazing. No wonder the guests voted for her to win and went back for second helpings! The cut of lamb she used was neck fillet, which comes out very tender in slow cooking... if you can't get that cut, use shoulder meat, but not leg or it will get stringy. She used packets of ASDA brand Reason to Season Moroccan Lamb, I used real Ras al Hanout, which I added very liberally. I gave a measurement as a guess, but I didn't measure the seasoning accurately. My Ras al Hanout did not contain any salt, so I did need to add some salt as well, I think the packets she used came pre-salted however. I used salt only after browning the meat, and then again after the stew was ready.

Provided by HeatherFeather

Categories     Lamb/Sheep

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil, to brown meat, to taste
1 1/2 kg lamb necks, fillets, cut into chunks (5 neck fillets, 3 pounds)
2 garlic cloves, minced in food processor
salt, to taste
1 onion, halved and slivered very finely (huge)
250 g button mushrooms, halved
2 (400 g) cans chopped tomatoes
2 small courgettes, cut into chunks
1 (400 g) can chickpeas, drained
3 tablespoons moroccan seasoning, approx, to taste (Ras al Hanout or Reason to Season)
2 tablespoons tomato paste (to taste)

Steps:

  • Brown the meat chunks in a large skilllet with a small amount of olive oil, adding some minced garlic.
  • Pour the pan contents into a large metal lasagna pan, then place the slivered onions on top, and add the Moroccan seasoning packet (or maybe 2) or a hearty amount of Ras al Hanout (I also added a bit of salt here), the courgettes, mushrooms,the drained chickpeas, pour tomatoes & their juice on top, then squirt ribbons of tomato paste across the top.
  • Give it all a good stir, then cover tightly with foil or pan lid.
  • Bake in a preheated 375 F oven (gas mark 5 , 190 C, 170 C Fan) for 2 hours, no peeking.
  • After 2 hours, remove the lid, stir and taste for seasonings, adding more salt and additional seasoning until it is to your liking.
  • On the show, this was served this with "Sammy's Couscous - Sundried Tomato and Mediterranean Herb", ignoring the package instructions and dumping the whole box into a bowl, covering with 1 pint of boiling water, stirring, let sit a few minutes, stirring again, then sauteeing in some butter in a skillet before serving.

Nutrition Facts : Calories 89.7, Fat 2.1, SaturatedFat 0.3, Sodium 152.7, Carbohydrate 15.5, Fiber 3.5, Sugar 3.7, Protein 3.8

A VERY SPECIAL MOROCCAN LAMB STEW



A Very Special Moroccan Lamb Stew image

When an inexpensive cut of lamb is given exotic treatment, it becomes interesting enough to serve on special occasions. Cubes of lamb shoulder are simmered with ginger, turmeric and tomatoes, then combined with raisins and almonds. This recipe is especially good for people who like to entertain but also work full-time because it can be made ahead and reheated just before serving.

Provided by JackieOhNo

Categories     One Dish Meal

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 18

2 1/2 lbs boneless lamb shoulder
1/4 extra virgin olive oil
4 small yellow onions
2 tablespoons minced fresh gingerroot or 2 teaspoons ground ginger
2 garlic cloves, crushed
1/4 cup chopped parsley
salt
1/4 teaspoon turmeric
1/8 teaspoon black pepper
1 (15 ounce) can fire-roasted diced tomatoes, undrained
1 cup raisins
1/2 cup unblanched almonds
2 tablespoons butter or 2 tablespoons margarine
2 hard-boiled eggs
3 cups cold water
1 1/2 cups long-grain white rice
1 1/2 tablespoons butter
chopped parsley

Steps:

  • Wipe lamb with damp paper towels; cut into 1-1/2" cubes.
  • In not oil in 5- or 6-quart Dutch oven, brown lamb over medium heat, a third at a time. Turn lamb with tongs; lift out as it browns. Continue until all lamb is browned (takes about 30 minutes in all).
  • To drippings in Dutch oven, add onion, ginger and garlic. Saute, stirring, until onion is golden, about 5 minutes.
  • Add 1/4 cup parsley, 1 t. salt, turmeric and black pepper; mix well. Return lamb to Dutch oven. Stir in tomatoes. Place a large piece of waxed paper over top of Dutch oven. Place lid over paper, letting it extend over side. Bring to boiling; reduce heat. Simmer, covered, 1 hour and 15 minutes, stirring occasionally, until meat is tender when pierced with fork.
  • Meanwhile, in small bowl, cover raisins with water; let stand. Cover almonds with boiling water, and let stand 2 minutes; drain. Cool in cold water. Drain almonds; rub off skins; dry.
  • In 2 T. hot butter in a small skillet, saute almonds, stirring, until golden. Peel eggs and chop finely.
  • In medium-size saucepan with tight-fitting cover, combine 3 cups water, 1-1/2 t. salt and the butter. Bring to boiling, uncovered. Reduce heat; simmer, covered, 15-20 minutes, or until rice is tender and water absorbed.
  • Drain raisins; stir into meat mixture. Simmer, covered, 5 minutes. Turn into serving dish. Garnish with almonds, egg and parsley.

Nutrition Facts : Calories 697.1, Fat 41.8, SaturatedFat 17.2, Cholesterol 162, Sodium 187.4, Carbohydrate 50.1, Fiber 3.4, Sugar 14.3, Protein 31

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Heat oil in a pan and sear lamb on all sides. Add garlic, chile pepper, curry powder and cumin seeds and saute briefly. Add 400 ml (approximately 1 2/3 cup) of water, season with salt and simmer, covered, for about 45 minutes.
From eatsmarter.com


EASY MOROCCAN LAMB STEW - ITS A BEAUTIFUL THING ~ LIFE
2021-10-11 1. Add Olive Oil to a pan on the stove and then add the lamb stew meat and lightly brown. 2. Add the onion and sliced carrots to the lamb meat. Along with salt and pepper and other spices. 3. Add small potatoes, tomatoes, and broth to the pan. Cover and simmer for 20 minutes.
From itsabeautifulthinglife.com


MOROCCAN LAMB STEW - THE HEALTHY SKEPTICS
Using a large seasoned caste-iron pan, heat 2 tablespoons of olive oil over medium heat. Add the lamb pieces and sear until brown. Remove lamb and set aside. Add the sweet potatoes, onion and garlic to the pan and cook until the onions become translucent – about 7 minutes.
From thehealthyskeptics.com


MOROCCAN LAMB STEW - FEASTING IS FUN
2016-03-29 Cover with a lid and leave on a very low heat for 5 hours. After the cooking time has elapsed taste for seasoning – add more salt/pepper as necessary. Mix the corn flour with 20mls of cold water to form a slurry. Add the cornflour slurry to the Moroccan Lamb Stew. Stir well and increase the heat to medium.
From feastingisfun.com


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