Moroccan Lamb Stew
Moroccan Lamb Stew

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, moroccan lamb stew. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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.

Moroccan Lamb Stew is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Moroccan Lamb Stew is something that I have loved my whole life.

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

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