Moroccan Lamb Stew
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
Spice Blend
  • 1 tablespoon and 1 teaspoon paprika
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cardamom
  • 1 teaspoon cayenne pepper (or 2 teaspoons if you'd like it spicy)
  • 2 teaspoons salt
Stew
  • 4½ lb boneless leg of lamb, trimmed and cut into 1 inch cubes (or about 3 pounds lamb stew meat)
  • 1 coconut oil (or oil of choice)
  • 1 large onion, chopped
  • 2 tablespoons garlic, minced or grated
  • 2 tablespoons fresh ginger, peeled and minced or grated
  • (1) 6 oz. can tomato paste
  • (2) 14.5 oz. cans low-sodium beef broth
  • ½ cup dried apricots, chopped
  • ¼ cup raisins
  • 2 lemons, zested
Toppings (optional)
  • pistachios, chopped
  • fresh Italian flat leaf parsley, chopped
  • Greek yogurt
Side (optional)
  • (1) 10 oz. package of plain couscous prepared per package instructions
Instructions
  1. Preheat oven to 300 degrees F.
  2. Make the spice blend in a large mixing bowl. Add the lamb and toss to coat with the spice blend.
  3. Heat a large heavy bottomed pot over medium. Add the coconut oil. Working in batches, sear the lamb. Set aside.
  4. Add the onion and cook about 5 minutes, until translucent. Add the garlic and ginger, cook one minute. Add the tomato paste and cook another minute. Add the beef broth and stir to combine.
  5. Take about 1 cup of the liquid and place it in a small cereal-size bowl. Add the apricots, raisins, and lemon zest. Set aside.
  6. Add the lamb back into the pot. Cover with a lid and bake for 3 hours, until the meat is tender and falling apart.
  7. Remove from the oven and stir in the apricot, raisin, and lemon mixture.
  8. Serving suggestions: serve over couscous. Top with pistachios, parsley and a generous dollop of greek yogurt!
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/moroccan-lamb-stew/