Moroccan Lamb Stew Recipe

Name: Moroccan Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, to brown meat, to taste; 1 1/2 kg lamb necks, fillets, cut into chunks (5 neck fillets, 3 pounds); 2 garlic cloves, minced in food processor; salt, to taste; 1 onion, halved and slivered very finely (huge); 250 g button mushrooms, halved; 2 (400 g) cans chopped tomatoes; 2 small courgettes, cut into chunks; 1 (400 g) can chickpeas, drained; 3 tablespoons moroccan seasoning, approx, to taste (Ras al Hanout or Reason to Season); 2 tablespoons tomato paste (to taste)

Servings: persons

1 tablespoon olive oil, to brown meat, to taste
1 1/2 kg lamb necks, fillets, cut into chunks (5 neck fillets, 3 pounds)
2 garlic cloves, minced in food processor
salt, to taste
1 onion, halved and slivered very finely (huge)
250 g button mushrooms, halved
2 (400 g) cans chopped tomatoes
2 small courgettes, cut into chunks
1 (400 g) can chickpeas, drained
3 tablespoons moroccan seasoning, approx, to taste (Ras al Hanout or Reason to Season)
2 tablespoons tomato paste (to taste)

1
["Brown the meat chunks in a large skilllet with a small amount of olive oil, adding some minced garlic.", "Pour the pan contents into a large metal lasagna pan, then place the slivered onions on top, and add the Moroccan seasoning packet (or maybe 2) or a hearty amount of Ras al Hanout (I also added a bit of salt here), the courgettes, mushrooms,the drained chickpeas, pour tomatoes & their juice on top, then squirt ribbons of tomato paste across the top.", "Give it all a good stir, then cover tightly with foil or pan lid.", "Bake in a preheated 375 F oven (gas mark 5 , 190 C, 170 C Fan) for 2 hours, no peeking.", "After 2 hours, remove the lid, stir and taste for seasonings, adding more salt and additional seasoning until it is to your liking.", "On the show, this was served this with ""Sammy's Couscous - Sundried Tomato and Mediterranean Herb"

1285

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, to brown meat, to taste, 1 1/2 kg lamb necks, fillets, cut into chunks (5 neck fillets, 3 pounds), 2 garlic cloves, minced in food processor, salt, to taste, and more.

Yes, Moroccan Lamb Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Lamb Stew

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