Been looking to try lamb but not sure where to start? It doesn’t get any better than this Moroccan lamb stew. Slow-cooked for hours, the meat is warm and tender and perfect for serving up next to a simple salad.
Having trouble locating lamb stew meat? You can use lamb shoulder cut into 1-2 inch chunks or even beef stew meat if necessary.
Moroccan Lamb Stew
- 7h 30m
- 2 lb lamb stew meat
- 1/4 c sprouted flour
- 4 tbsp. bacon fat, or coconut oil
- 1 1/2 onions
- 3 cloves garlic
- 1 inch ginger
- 1/2 lemon
- 2 tsp. paprika
- 1 tsp. cinnamon
- 1/2 tsp. turmeric
- 1/2 tsp. cumin
- 1 pinch cayenne pepper
- 1 tbsp. coarse sea salt
- 1 c chicken stock
- 2 potatoes
- 4 carrots
- 1/4 c cilantro
- 1/4 c flat-leaf parsley
- 1/2 c kalamata olives, pitted
- Place lamb chunks into a large bowl, sprinkle with flour, and toss to coat the meat well, reserving any leftover flour for thickening in step 5.
- Heat fat in a large skillet and fry the meat in a single layer, using tongs to turn over meat until browned on all sides.
- Transfer browned meat to crockpot.
- Peel and chop onions; peel and mince garlic and ginger; zest the lemon. Add onions, garlic, ginger, spices, salt, and lemon zest to the pan and sauté until the flavors are well combined, scraping the browned bits from the bottom of the pan.
- Add chicken stock and simmer until a roux (thick sauce) forms. Sprinkle in additional flour to thicken if necessary.
- Pour onion/sauce mixture into the crockpot.
- Peel and cube potatoes and cut carrots into 1 inch chunks.
- Top crockpot mixture with potatoes and carrots.
- Set to low and cook for 6-8 hours (until meat is very tender).
- Chop and stir in cilantro and parsley; stir in olives. Add a squeeze of lemon before serving.