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Moroccan Lamb Stew

This rich Moroccan lamb stew is flavored with dried fruits and aromatic spices. It is so easy that it’s practically cooked itself. Leave this on the stove for 1 – 1 1/2 hours and you can sit and relax, reading or go indulge in pedicure treat! When the exotic aroma amplifies your house you know it’s ready and it’s time to eat!

Moroccan Lamb Stew

Ingredients: (4 servings + leftover)

750 gm lamb shoulder- cut into 2-inch pieces
1/2 cup dried chick peas soaked overnight and rinsed and drained
2 onions- chopped
2 tomatoes- peeled, seeded and chopped
4 cloves garlic- minced
1 tsp minced ginger
2 tsp cumin powder
1 tsp cinnamon powder
1/2 tsp turmeric- turmeric powder
1 tsp chili powder
1/2 tsp ground black pepper
100 g pitted prunes- chopped
100 g dried apricots-chopped
1 preserved lemons, thinly slice
6 tablespoons chopped fresh coriander
1 1/2 tsp salt or to taste
1 tsp sugar
3 tbsp olive oil

Combine lamb, half the olive oil, cumin, cinnamon, ginger, garlic, turmeric, chili powder, black pepper and salt, toss to coat well and set aside for 30 minutes.

Heat the remaining olive oil over medium heat in the large pot.

Add onion and fry until transparent.

Add marinated lamb and fry for 5 minutes or until well browned.

Add chickpea and tomato and cook for few more minutes.

Add about 4 cups of water and bring to boil.

Reduce to low heat then add prunes, apricots, and preserved lime.

Simmer for 1- 1 1/2 hour or until the meat is tender and the chickpea is soften.

Spring some coriander in and mix well.

Turn off the heat and serve with couscous or fresh bread.

We made whole wheat flat bread (chapati) to go with it. The stew came out so perfect. The meat was tender and well seasoned. Chickpea is melted into sauce created thick luscious gravy.

How do you enjoy your weekend?
We planed to go picnic and have some BBQ party but the rain has kept us in our warmed home with a lot of spicy food.

Have a wonderful time,

14 comments to Moroccan Lamb Stew

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