EASY MOROCCAN LAMB STEW RECIPE
If you're looking to make the best lamb stew, this recipe is all you need! Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. You can make this in your crock pot or pressure cooker; instructions included for both! Be sure to check out my tips above and watch the video for how to make this lamb stew.
Provided by Suzy Karadsheh
Categories Entree
Time 2h30m
Number Of Ingredients 16
Steps:
- In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
- In the heated oil, saute 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.
- In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
- Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
- Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
- 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.
- Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
- A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!
Nutrition Facts : ServingSize 1 dinner bowl, Calories 502 calories, Sugar 9.2 g, Sodium 579.7 mg, Fat 9.7 g, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 65.4 g, Fiber 9.9 g, Protein 43.5 g, Cholesterol 99.4 mg
LACHMAJOU (MIDDLE-EASTERN LAMB DISH)
I made this for dinner the other night and it was delicious (although my picky other half didn't like it). The full recipe (as listed) consists of a bread-like base and then the lamb topping, but I just make the lamb part and serve it with Recipe #235384, because I can never be bothered with anything involving yeast (lazy!).
Provided by Wendy-Bob
Categories Lamb/Sheep
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- For the bread:.
- Crumble the yeast into a bowl, sprinkle with the sugar and add 310ml (1 1/4 cups) tepid water.
- Leave for 10-15 minutes until the yeast begins to activate.
- Mix in the flour, salt and butter and mix well.
- Turn out onto a well floured work surface and knead well until the dough is smooth and elastic.
- Leave in a warm place for approximately 1.5 hrs to rise.
- For the lamb topping:.
- Heat the olive oil in a saucepan and cook the onion for approximately 5 minutes until softened.
- Add the lamb, cinnamon and most of the parsley, and season well with salt and pepper (you'll need to season it quite a lot).
- Cook for approx 10 minutes until most of the moisture has evaporated, remove from the heat and stir in the tomato.
- Preheat your oven to 220c.
- Back to the bread:.
- Knock down the dough by punching out all of the air to bring it back to its original size.
- Divide into 14 balls (less if you prefer) and keep them well covered to ensure they don't dry out.
- On a well floured surface, roll to dough balls to approximately 1-2mm thick and 12-15cm in diameter.
- Arrange on a lightly floured baking try.
- Cover each disk of dough with just more than 1 heaped tablespoon of mixture, ensuring you leave a thin border around the edge.
- Drizzle approximately 1tsp of olive oil over each one and bake for 10 minutes or until the dough is cooked but has not dried out.
- Serve immediately sprinkled with the remaining parsley and chili flakes (to taste).
Nutrition Facts : Calories 2110.8, Fat 83.8, SaturatedFat 33, Cholesterol 203.9, Sodium 1464.5, Carbohydrate 256, Fiber 12.4, Sugar 7.5, Protein 77.2
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