Moroccan Lamb Stew
Servings:
4
4
Prep Time:
30 mins.
30 mins.
Cook Time:
1 1/2 hrs.
1 1/2 hrs.
Ingredients
- 1 pound lean diced lamb stew meat or cubes
- 1 tablespoon oil
- 1 onion, peeled and diced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 carrot, peeled and diced
- 12 dried apricots, diced
- 10 1/2 ounce can chickpeas
- 1 cup reduced-salt beef stock or 1/2 teaspoon reduced-salt beef bouillion cube to 1 cup water
Preparation
- Preheat oven to 325°.
- Heat oil in a frying pan and brown lamb well. Place in a casserole dish.
- Add the onion, cumin and paprika to the pan and cook in the remaining oil until lightly brown. Scatter over the lamb.
- Add carrots, apricots, chickpeas (including liquid from the can), and stock.
- Place casserole dish in oven and cook at 325° for approximately 1 1/2 hours until the lamb is tender.
Source: Beef + Lamb New Zealand
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