SPICY MOROCCAN LAMB STEW
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Place a frying pan over medium heat and add the olive oil.
- Add black pepper, cinnamon, chipotle powder, ground cumin, and coriander and stir until fragrant.
- Add the garlic and chopped onion to the frying pan then stir to coat with the spices.
- Cook the onions until translucent then add the cubed lamb.
- Stir and cook for 5 minutes until the lamb is cooked through.
- Transfer the lamb mixture into an oven-proof casserole dish. Add the jalapeno pepper, brown sugar, sliced dates, raisins, olives, cardamom pods, paprika, salt, chickpeas, fresh chopped tomatoes, and tinned tomatoes. Stir well to combine.
- Cook in preheated oven for 1 hour, checking after 30 minutes to ensure it has not dried out. Add one cup of water if necessary.
- Serve with boiled rice or flat breads and top with toasted almonds.
Nutrition Facts : Calories 722 kcal, Carbohydrate 41 g, Protein 36 g, Fat 47 g, SaturatedFat 17 g, Cholesterol 115 mg, Sodium 739 mg, Fiber 10 g, Sugar 14 g, ServingSize 1 serving
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
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 SPICED LAMB STEW RECIPE
Our Moroccan spiced lamb is a rich and flavourful stew that is perfect for feeding a crowd. Slow cooking the meat makes is so tender.
Provided by Jane Curran
Time 4h
Yield Serves: 8
Number Of Ingredients 15
Steps:
- Season the lamb. Heat a little oil in a sauté pan and brown the meat all over.
- Set aside. Add a little more oil to the pan and cook the onions for 10 mins. Add the garlic, coriander and cumin, and cook for a few mins. Stir in the tomato paste and cook for a few mins.
- Transfer the meat and onions to a large pan. Add the stock and dried fruits. Bring to the boil, cover then reduce to a simmer for 3 hrs.
- Add the carrots and cook for 30 mins. Stir in the lemon juice, chickpeas and za'atar and cook for 10 mins. You can freeze it at this point or it will keep in the fridge for 2 days. To serve, scatter over the coriander and preserved lemon.
Nutrition Facts : @context https, Calories 708 Kcal, Fat 33 g, SaturatedFat 13 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
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.
MOROCCAN LAMB STEW
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
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
MOROCCAN-SPICED RACK OF LAMB
Similar to my rack of lamb recipe, but sufficiently different to have a separate entry! Delightful for a hint of Africa as a change to regular lamb racks.
Provided by Sonya Jane
Categories Meat and Poultry Recipes Lamb
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Combine mint, olive oil, parsley, ginger, allspice, cinnamon, pepper, paprika, coriander, salt, cayenne, and cloves in a small bowl until paste-like.
- Place rack into a large glass or ceramic dish; rub herb paste all over the meat. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove rack from the refrigerator and place in a heavy, oven-proof skillet with the meat side facing up.
- Roast in the preheated oven until an instant-read thermometer inserted into the center reads 125 degrees F (51 degrees C) for rare or 130 degrees F (54 degrees C) for medium-rare, 20 to 25 minutes.
- Remove from the oven and cover loosely with aluminum foil. Let stand for 5 to 10 minutes.
- To serve, carve by cutting down between the ribs.
Nutrition Facts : Calories 412.5 calories, Carbohydrate 1.7 g, Cholesterol 97 mg, Fat 34.8 g, Fiber 0.8 g, Protein 22.4 g, SaturatedFat 12.8 g, Sodium 368 mg, Sugar 0.1 g
MOROCCAN LAMB STEW
This is a foolproof lamb stew recipe that my whole family loves. It's not a lot of work and can do it's thing on the stove while I play on Recipezaar!
Provided by Geema
Categories Stew
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine salt, pepper, cinnamon and allspice in a medium bowl.
- Add the lamb and stir to coat with the spice mixture.
- Heat olive oil in a heavy, large pot over medium high heat.
- Working in batches, add lamb to the pot and brown on all sides, about 4 minutes for each batch.
- Return all the lamb to the pot.
- Add onion, garlic and ginger to the stew and cook for 5 minutes, stirring occasionally.
- Add the wine and orange juice and bring to a boil.
- Cover and reduce heat to a simmer, cooking for about 1 hours and 30 minutes, stirring every once in a while.
- Grate the peel from the orange and set aside.
- Segment the orange cutting off all the bitter white pith, and chop coarsely.
- Add oranges and grated peel to lamb, cooking about 20 more minutes.
- Stir in the parsley and honey, and more salt and pepper to your taste.
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MOROCCAN SPICED LAMB STEW - COOKSTR.COM
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Category Cookstr RecipesEstimated Reading Time 3 mins
- FIRST Put the lamb pieces, onions, garlic, ginger, saffron, cinnamon, and chicken broth in a 5-quart casserole with a lid. Bring to a boil, reduce the heat to medium-low, and let simmer, covered, for 1 hour.
- SECOND Cut each fennel bulb lengthwise in half, then cut the fennel into slices about ½ inch thick and 2 inches long. Cut the tomatoes in half, remove the seeds, and chop coarsely.
- THIRD Add the carrots, fennel, tomatoes, and cilantro bundle to the lamb, stir, cover, and bring the stew again to a boil. Continue to cook over medium-low heat for 40 to 45 minutes, skimming the surface with a spoon to remove any impurities. Add the chickpeas, stir, cover, and continue cooking for about 10 minutes. Remove the cilantro bundle and discard.
- FOURTH After the chickpeas have been added, prepare the couscous according to the package directions, substituting 1 cup of the lamb broth for 1 cup of the water. Fluff the cooked couscous with a fork to separate the grains, mix in the fresh cilantro, and spoon onto a platter. Ladle spoonfuls of lamb stew on top or serve separately. You may serve with bottled harissa sauce or some chile paste mixed with chopped garlic for extra flavor.
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