MOROCCAN LAMB STEW

MOROCCAN LAMB STEW

INGREDIENTS

·      Olive oil

·      1 large yellow onion, chopped

·      3 carrots, cubed

·      6 Yukon gold potatoes (or any small potatoes), peeled, cubed

·      2.5 lb boneless leg of American lamb, fat trimmed, cut into cubes (Or American lamb shoulder, bones removed, fat-trimmed)

·      3 large garlic cloves, roughly chopped

·      ½ cup dried apricots

·      1 cinnamon stick

·      1 bay leaf

·      1 ½ tsp ground allspice

·      1 tsp ras el hanout (Moroccan spice blend)

·      ½ tsp ground ginger

·      6 canned plum tomatoes, cut in halves

·      2 ½ cups low-sodium beef broth

·      1 15-oz can chickpeas

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INSTRUCTIONS

1.   In a large Dutch oven or heavy oven-safe pot, heat 2 tbsp olive oil.

2.   In the heated oil, sauté the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.

3.   In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.

4.   Turn heat to medium-high and return the sautéed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.

5.   Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.

6.   Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.

7.   Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.

8.   A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!

NOTES

Slow-Cooker Instructions
If you prefer, after step #5 is completed, transfer the lamb stew to a large slow cooker insert. Cover and cook on high for 3 to 4 hours, or on low for 5 to 6 hours.

Source    https://www.themediterraneandish.com

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