Moroccan Slow Cooked Lamb Recipe

Name: Moroccan Slow Cooked Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon ground cumin; 2 teaspoons ground coriander; 1 1/2 teaspoons salt; 1 teaspoon fennel seed; 1/2 teaspoon cayenne pepper; 1/2 teaspoon ground black pepper; 2 1/2 lbs trimmed boneless lamb shoulder, cut into 1 1/2- to 2-inch pieces; 4 tablespoons olive oil, divided; 1 large onion, finely chopped; 1 tablespoon tomato paste; 2 cups low sodium chicken broth; 1 (15 1/2 ounce) can garbanzo beans, drained (chickpeas); 1 cup dried apricot (about 5 ounces); 2 large plum tomatoes, chopped; 2 cinnamon sticks; 1 tablespoon minced peeled fresh ginger; 2 teaspoons packed grated lemon peel; 2 tablespoons chopped fresh cilantro

Servings: persons

1 tablespoon ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons salt
1 teaspoon fennel seed
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 1/2 lbs trimmed boneless lamb shoulder, cut into 1 1/2- to 2-inch pieces
4 tablespoons olive oil, divided
1 large onion, finely chopped
1 tablespoon tomato paste
2 cups low sodium chicken broth
1 (15 1/2 ounce) can garbanzo beans, drained (chickpeas)
1 cup dried apricot (about 5 ounces)
2 large plum tomatoes, chopped
2 cinnamon sticks
1 tablespoon minced peeled fresh ginger
2 teaspoons packed grated lemon peel
2 tablespoons chopped fresh cilantro

1
Mix first 6 ingredients in large bowl. Add lamb and toss to coat.
2
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
3
Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch.
4
Transfer lamb to another large bowl after each batch.
5
Add onion and tomato paste to drippings in skillet.
6
Reduce heat to medium; saute until onion is soft, about 5 minutes.
7
Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits.
8
Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour.
9
Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.).
10
Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.

1359

kcal

Calories

Fat

Carbs

114

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 18 ingredients. The key ingredients include: 1 tablespoon ground cumin, 2 teaspoons ground coriander, 1 1/2 teaspoons salt, 1 teaspoon fennel seed, and more.

Yes, Moroccan Slow Cooked Lamb 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 Slow Cooked Lamb

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