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
- 5.0 stars
- 30m
- 7h 30m
- 8h
Ingredients
- 1 1/2 onions
- 1 inch ginger
- 1/2 lemon
- 2 potatoes
- 4 carrots
- 2 lb lamb stew meat
- 1/4 c sprouted flour
- 4 tbsp. extra virgin olive oil
- 3 tsp. minced garlic
- 2 tsp. paprika
- 1 tsp. cinnamon
- 1/2 tsp. turmeric
- 1/2 tsp. cumin
- 1 pinch cayenne pepper
- 1 tsp. sea salt, plus more to taste
- 1 c chicken stock
- 1/4 c flat-leaf parsley
- 1/2 c kalamata olives, pitted
Instructions
- Peel and chop onions; peel and mince ginger; zest the lemon. Peel and cube potatoes and cut carrots into 1 inch chunks. 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 oil 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.
- 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.
- Top crockpot mixture with potatoes and carrots.
- Set to low and cook for 6-8 hours (until meat is very tender).
- Chop and stir parsley; stir in olives. Add a squeeze of lemon before serving.
Nutrition
- 441
- 28g
- 32g
- 6g
- 20g
- 4g
- 74mg
- 5g
- 1081mg
Richard
Comfort food for a cold day.