Moroccan Lamb Stew
Moroccan Lamb Stew - Comforting,fall-apart tender braised lamb with loads of veggies, chickpeas and warmMoroccan flavors.
Yield: 4 people
Calories: 431kcal
Equipment
- Large Dutch Oven
Materials
- 2 tbsp Extra Virgin Olive Oil
- 1 large onion chopped
- 3 carrots cubed
- 2 Turnips peeled cubed
- 2 Parsnips peeled cubed
- Kosher salt and pepper
- 2.5 lb boneless leg of lamb cut into cubes
- 3 large garlic cloves 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
- ½ tsp ground ginger
- 1 can plum tomatoes cut in halves
- 2 ½ cups beef broth
- 1 15 oz can chickpeas
Instructions
- In a large Dutch oven or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat.
- In the heated oil, sauté the onions, carrots, turnips and parsnips for 4 minutes or so. A
- Add the garlic and season with salt and pepper.
- Remove vegetables from the pot and set aside briefly.
- In the same pot, add more oil if needed, and brown the lamb on all sides.
- Season the lamb with salt and pepper.
- Turn heat to medium-high and return the sauteed vegetables to the pot.
- Add the 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 degree oven for 1.5 hours (check partway through to add water or broth if needed).
- Stir in the chickpeas and the dried apricots, cover, and return to the oven for another 30 minutes
- Remove from the oven and serve hot with couscous and pita bread.
Video
Nutrition
Serving: 2cups | Calories: 431kcal | Carbohydrates: 56g | Protein: 37.3g | Fat: 8.3g | Saturated Fat: 2.1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 1242mg | Potassium: 991mg | Fiber: 3.6g | Sugar: 7.9g | Vitamin A: 950IU | Vitamin C: 20mg | Calcium: 15mg | Iron: 10mg