Moroccan Lamb Stew Recipe

Name: Moroccan Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 lb of cubed stewing lamb; 4 Tbs olive oil; 2 yellow onions; 3 carrots; 1/2 cup of flour; salt and pepper; 3 cloves of garlic (minced); 1 tsp ground cumin; 1/4 tsp saffron; 1 tbs minced ginger; 2 1/2 cup beef stock; 1 cup crushed tomatoes; 1 cup chopped dry dates; grated zest and juice of 1 orange; 2 Tbs fresh parsley

Servings: persons

1.5 lb of cubed stewing lamb
4 Tbs olive oil
2 yellow onions
3 carrots
1/2 cup of flour
salt and pepper
3 cloves of garlic (minced)
1 tsp ground cumin
1/4 tsp saffron
1 tbs minced ginger
2 1/2 cup beef stock
1 cup crushed tomatoes
1 cup chopped dry dates
grated zest and juice of 1 orange
2 Tbs fresh parsley

1
Preheat oven to 350 degrees
2
In dutch oven, heat 1 tbs oil
3
Saute onions (5 min.) and carrots (3 min.) (medium heat)
4
Set aside in a bowl
5
Pat lamb dry
6
Shake lamb in a plastic bag with flour, salt and pepper
7
Add 3 tbs of oil to dutch oven and saute lamb (medium/high heat)
8
Brown (4-5 min.) and set aside.
9
Return onion and lamb to pot
10
Add garlic, cumin, saffron and ginger
11
Add stock and bring to boil
12
Cover pot and bake 1-1.5 hrs.
13
If sauce is too thin, remove meat and veggies and bring to a high boil

1555

kcal

Calories

137

Fat

Carbs

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 15 ingredients. The key ingredients include: 1.5 lb of cubed stewing lamb, 4 Tbs olive oil, 2 yellow onions, 3 carrots, 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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