Soups & Stews
Cozy & Aromatic Moroccan Lamb Stew Full of Flavor
Ingredients
- 2lb bone-in lamb stew meat
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tosp olive oil
- 2 cloves garlic, chopped
- 1 small onion, chopped
- 2 tsp minced fresh ginger
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp ground allspice
- ¼ tsp cayenne
- 1 cinnamon stick
- ½ cup low-sodium chicken stock
- 1 cup canned diced tomatoes
- ½ cup dried apricots, chopped
- 1 (15oz) can chickpeas, drained and rinsed
- ½ cup shelled pistachios, roughly chopped
- ½ cup chopped fresh parsley
Directions
- 1
Preheat the oven to 350°F. Season the lamb with salt and pepper. In a large (5-7/-quart) Dutch oven, heat the olive oil over medium heat.
- 2
Once hot, add the lamb and brown on both sides, about 5 to 6 minutes per side.
- 3
Remove the lamb from the pan and transfer to a plate. Add the garlic, onion, ginger, cumin, turmeric, allspice, cayenne, and cinnamon stick to the pot. Sauté for 2 to 3 minutes. Add the chicken stock to deglaze the pan, scraping up any brown bits from the bottom of the Dutch oven. Stir in the tomatoes and apricots.
- 4
Return the lamb to the pot. Cover and place in the oven for 1 hour. When the cook time is up, carefully remove the pot from the oven, remove the lid, remove the cinnamon stick, and stir in the chickpeas.
- 5
Taste for seasoning and add additional salt if desired. Top with pistachios and parsley and serve with couscous. If freezing, do not add pistachios.
- 6
Once cooled, transfer to an airtight container and freeze for up to 3 months.
