Moroccan Lamb Stew
Moroccan Lamb Stew

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, moroccan lamb stew. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Moroccan Lamb Stew is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Moroccan Lamb Stew is something that I have loved my entire life. They are fine and they look wonderful.

Moroccan lamb stew is a hearty Mediterranean dish packed with sweet and savory flavors. Each serving is loaded with fragrant braised vegetables and couscous for a complete meal! This Moroccan slow-cooker lamb stew features lamb stew meat, flavorful spices, apricots, and hearty root vegetables like parsnips and carrots. This lamb stew is a winter favourite but sometimes a recipe calls out to you when you least expect it.

To get started with this recipe, we must prepare a few components. You can have moroccan lamb stew using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Moroccan Lamb Stew:
  1. Take 2 TBSP Canola Oil
  2. Make ready 2 lb Cubed Lamb Stew Meat
  3. Make ready 2 Garlic Cloves (Minced)
  4. Take 1 Large Yellow Onion (Diced)
  5. Prepare 4 Medium Carrots (Diced)
  6. Make ready 2 Tsp Ground Coriander
  7. Get 2 Tsp Ground Cumin
  8. Make ready 1 Cinnamon Stick
  9. Take 1 (15 oz) Can of Chickpeas (Rinsed and Drained)
  10. Take 1 Cup Dried Apricots (Chopped)
  11. Take 1/2 Cup Pimento-Stuffed Green Olives
  12. Prepare 1 (15 oz) Can Diced Tomatoes
  13. Prepare 2 Cups Beef Broth

Slow cooker beef stew with dumplings. Slow roast lamb with salsa verde. This Moroccan lamb stew could be my favorite recipe this year! The flavors and texture of this instant pot recipe are off the charts.

Steps to make Moroccan Lamb Stew:
  1. In a large Dutch Oven on medium high heat, heat oil. Season lamb with salt and pepper and add to Dutch oven. Cook until well browned, 10 - 15 minutes. Transfer to a plate lined with paper towels to drain.
  2. Add garlic, onion, and carrots and saute until onion softens, about 5 minutes. Add the coriander, cumin, and cinnamon stick. Cook until fragrant, about 30 seconds.
  3. Add the chickpeas, apricots, green olives, tomatoes (with juices), reserved lamb, and beef broth. Bring to a boil over high heat, and then reduce the heat to medium low and simmer until lamb is very tender, 60 - 90 minutes. Discard the cinnamon sticks. Taste and adjust seasoning if necessary.
  4. Nutrition per serving: 495 calories, 38g protein, 46g carbs, 10g fiber, 16g fat.

This Moroccan lamb stew could be my favorite recipe this year! The flavors and texture of this instant pot recipe are off the charts. Recipe by Slains Girl. kg lamb , cut into medium sized chunks (the knuckles work best). This lovely Instant Pot lamb stew uses Moroccan-inspired ingredients and spices and is cooked up with soft potatoes. This lamb lentil stew is flavored with Moroccan spices and beefed up with chickpeas.

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