Moroccan Lamb Stew Recipe

Name: Moroccan Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Meat & Seasonings:; 1 teaspoon ground turmeric; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1 teaspoons crushed dried red pepper; 1 teaspoons paprika; 1/2 heaping teaspoon salt; 2 tablespoons canola oil; 2 pounds well trimmed, boneless leg of lamb cut into 1- to 1-1/2-inch pieces; 2 large onions, chopped; 3 cloves garlic, minced; 32 oz beef broth; Thickener (if desired):; 1 tablespoon cornstarch; 2 tablespoons cold water; Add-Ins:; 1 cup pitted dates; 1/2 cup dried apricots; 1/2 cup dried figs/prunes; 1 cup peas; 2 carrots; 1/2 red onion; 3/4 cup pitted, halved Kalamata olives; 1/2 cup golden raisins; 1 tsp orange peel; Garnish:; Slivered almonds; Chopped cilantro; Hot, cooked Israeli couscous

Servings: persons

Meat & Seasonings:
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoons crushed dried red pepper
1 teaspoons paprika
1/2 heaping teaspoon salt
2 tablespoons canola oil
2 pounds well trimmed, boneless leg of lamb cut into 1- to 1-1/2-inch pieces
2 large onions, chopped
3 cloves garlic, minced
32 oz beef broth
Thickener (if desired):
1 tablespoon cornstarch
2 tablespoons cold water
Add-Ins:
1 cup pitted dates
1/2 cup dried apricots
1/2 cup dried figs/prunes
1 cup peas
2 carrots
1/2 red onion
3/4 cup pitted, halved Kalamata olives
1/2 cup golden raisins
1 tsp orange peel
Garnish:
Slivered almonds
Chopped cilantro
Hot, cooked Israeli couscous

1
["1. In a shallow mixing bowl combine turmeric, ginger, cinnamon, dried red pepper, and salt. Coat meat with seasoning mixture. In a large skillet heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. Transfer meat to a 3-1/2- or 4-quart slow cooker. Add onions and garlic; stir to combine. Add enough beef broth to fully cover the meat.", "2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours or until meat is tender. Skim fat from the surface of the juices in the slow cooker. Stir cornstarch into the cold water; stir into slow cooker.", "3. Add dates, apricots, prunes, peas, carrots, red onion, olives, raisins, orange peel; stir to combine. If using low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes more or until mixture is slightly thickened and bubbly.", "4. To serve, spoon stew atop hot couscous, and top with almonds & cilantro"]

871

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Calories

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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 29 ingredients. The key ingredients include: Meat & Seasonings:, 1 teaspoon ground turmeric, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 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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