Soups & Stews
Cozy & Aromatic Moroccan Lamb Stew Full of Flavor
Ingredients
- 2 lb bone-in lamb stew meat
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tosp olive oil
- 2 cloves garlic, chopped
- 1 small onion, chopped
- 2 teaspoons minced fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne
- 1 cinnamon stick
- 1/2 cup low-sodium chicken stock
- 1 cup canned diced tomatoes
- 1/2 cup dried apricots, chopped
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup shelled pistachios, roughly chopped
- 1/2 cup chopped fresh parsley
Directions
- 1
Preheat the oven to 350°F. Season the lamb with salt and pepper. In a large (5-7/-quart) Dutch oven, heat the olive oil over medium heat.
- 2
Once hot, add the lamb and brown on both sides, about 5 to 6 minutes per side.
- 3
Remove the lamb from the pan and transfer to a plate. Add the garlic, onion, ginger, cumin, turmeric, allspice, cayenne, and cinnamon stick to the pot. Sauté for 2 to 3 minutes. Add the chicken stock to deglaze the pan, scraping up any brown bits from the bottom of the Dutch oven. Stir in the tomatoes and apricots.
- 4
Return the lamb to the pot. Cover and place in the oven for 1 hour. When the cook time is up, carefully remove the pot from the oven, remove the lid, remove the cinnamon stick, and stir in the chickpeas.
- 5
Taste for seasoning and add additional salt if desired. Top with pistachios and parsley and serve with couscous. If freezing, do not add pistachios.
- 6
Once cooled, transfer to an airtight container and freeze for up to 3 months.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
