Moroccan Lamb Stew
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
4
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Calories
435 kcal
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Course
Main Course, Dinner
Moroccan Lamb Stew
Description
The Moroccan Lamb Stew recipe involves sautéing onions with an array of warm spices including cinnamon, cumin, paprika, and turmeric, creating a fragrant base. Cubed lamb is browned with garlic and ginger before combining with chickpeas, diced tomatoes, apricots, tomato paste, stock, lemon juice, and honey. The stew simmers for about an hour until the lamb becomes tender and flavors meld.
The addition of dried apricots provides a subtle sweetness that contrasts with the savory spices and meat, while the spinach contributes a fresh, leafy component at the end of cooking. Toasted almonds added on top offer texture and a nutty finish.
Serve the stew warm, accompanied by rice, quinoa, or couscous to complete the meal. This dish can be prepared ahead, with flavors deepening after refrigeration and reheating.
Variations include substituting dried apricots with other dried fruits like figs or prunes. For freezer storage, omit almonds and add fresh upon serving. Leftovers can be kept in airtight containers refrigerated up to five days.
Ingredients
Lamb Stew Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 onion finely diced
- 1 teaspoon ground cinnamon
- 1 teaspoon cumin ground
- 1 teaspoon paprika ground
- ½ teaspoon Turmeric ground
- 1 teaspoon Garlic puree
- 1 teaspoon ginger puree
- 1 pound lamb cubed, lean, 450g
- 28 ounces chickpea two 14-ounce cans, rinsed and drained, 2400g
- 1 ½ cups chicken stock or beef stock, 354ml
- 14 ounces diced tomatoes
- ⅔ cups dried apricot quartered, soft, 75g
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice
- 1 teaspoon honey
- salt to taste
- ⅔ cup spinach leaves, 75g
- 4 tablespoons almonds for topping, toasted
Instructions
- Heat oil in a pot, then add the onions and cook for 5 minutess
- Add in spices, garlic and ginger, and stir for 30 seconds, until fragrant.
- Add the lamb cubes, mix and cook for about 5 minutes, till the lamb starts to brown.
- Add the remaining ingredients, through the salt.
- Stir and bring to boil, then reduce heat and simmer for 1 hour, until lamb is tender.
- Taste and adjust the seasonings as needed to suit your taste.
- Add in the spinach and cook for a few minutes until the leaves are just wilted.
- Serve warm and topped with toasted almonds.
Notes
- Make up to 24 hours ahead; flavors improve after resting and can be reheated before serving.
- Double or triple the recipe to serve larger groups.
- Dried apricots can be replaced with figs, prunes, raisins, or golden raisins as preferred.
- Serve with grains such as quinoa, rice, or couscous for a complete meal; couscous is suitable if gluten is not an issue.
- For freezing, omit the almonds and add them fresh when serving.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 40g | 13% |
| Protein | 34g | 68% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 73mg | 24% |
| Sodium | 732mg | 31% |
| Potassium | 1321mg | 28% |
| Fiber | 10g | 40% |
| Sugar | 17g | 34% |
| Vitamin A | 2910IU | 58% |
| Vitamin C | 19mg | 21% |
| Calcium | 157mg | 16% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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