Moroccan Lamb Stew
Tender lamb simmered with aromatic spices, tomatoes, and hearty vegetables creates a rich, savory Moroccan-inspired stew. This warming dish offers bold flavor and comforting depth, perfect for family dinners or special occasions.
| Serving Size | 4 |
|---|---|
| Prep Time | 30 mins. |
| Cook Time | 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.
Moroccan Lamb Stew
Tender lamb simmered with aromatic spices, tomatoes, and hearty vegetables creates a rich, savory Moroccan-inspired stew. This warming dish offers bold flavor and comforting depth, perfect for family dinners or special occasions.
4
Prep: 30 mins.
Cook: 1 1/2 hrs.
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.
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
