Moroccan Lamb Stew Recipe

Name: Moroccan Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 45 ml olive oil; 1 5/8 kg lamb, cut into medium sized chunks (the knuckles work best); 20 ml mustard powder; 20 ml ginger; 30 ml coriander; 3 cinnamon sticks; 65 ml brown treacle, sugar; 2 large onions, chopped; 45 ml soy sauce; 50 ml Thai sweet chili sauce (or to taste); 900 ml beef stock, prepared ahead of time; 65 ml honey; 500 g butternut squash, cubed; 500 g sweet potatoes, cubed; 10 ml cornflour, for thickening if necessary; 125 ml parsley, chopped, for garnishing

Servings: persons

45 ml olive oil
1 5/8 kg lamb, cut into medium sized chunks (the knuckles work best)
20 ml mustard powder
20 ml ginger
30 ml coriander
3 cinnamon sticks
65 ml brown treacle, sugar
2 large onions, chopped
45 ml soy sauce
50 ml Thai sweet chili sauce (or to taste)
900 ml beef stock, prepared ahead of time
65 ml honey
500 g butternut squash, cubed
500 g sweet potatoes, cubed
10 ml cornflour, for thickening if necessary
125 ml parsley, chopped, for garnishing

1
Heat the oil in a very large pot.
2
Add the meat, ginger, mustard, coriander, cinnamon and sugar. Brown lightly.
3
Add the onions and saute until translucent. Add the soy sauces, sweet Thai chilli sauce, stock and honey. Bring to the boil.
4
Reduce heat, cover and simmer for 1 - 1 1/2 hours or until the meat is tender. Stir frequently to prevent sticking and replensh liquids as necessary with water.
5
Add the butternut & sweetpotato and cook for a further 15 - 20 minutes or until cooked through and tender.
6
Check and adjsut seasoning. Use the cornflour to thicken only if necessary.
7
Sprinkle with parsley to garnish and serve with brown rice, couscous or a selection of steamed vegetables.

2662

kcal

Calories

199

Fat

129

Carbs

113

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 16 ingredients. The key ingredients include: 45 ml olive oil, 1 5/8 kg lamb, cut into medium sized chunks (the knuckles work best), 20 ml mustard powder, 20 ml ginger, 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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