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
LAMB STEW WITH SPRING VEGETABLES
Steps:
- Preheat the oven to 350 degrees F.
- Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
- Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
- Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.
TRADITIONAL LAMB STEW
This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.
Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
LAMB STEW WITH SPRING VEGETABLES
When Jeffrey and I lived in Washington, D.C., I entertained at home a lot. Julia Child's wonderful lamb stew with spring vegetables was in my repertoire because I could make it in advance. This is my simplified version of that wonderful recipe.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper, and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
- Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover, and place in the oven for 30 minutes. Add the carrots, potatoes, onions, and turnips, cover, and return to the oven for 1 hour, until all the vegetables are tender.
- Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew, and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste, and serve hot in large shallow bowls.
LAMB STEW WITH PEACHES AND VERJUICE
Provided by John Willoughby
Categories dinner, one pot, main course
Time 3h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Dry lamb with paper towels and sprinkle generously with salt and pepper. Heat 2 tablespoons oil in a Dutch oven or other large, heavy-bottomed pot over medium-high heat until hot but not smoking. Add the lamb in batches, making sure the pan is not crowded, and brown well. Remove lamb cubes to a platter as they are browned.
- Pour off fat or, if necessary, add oil so you have about 2 tablespoons total. Add onions and cook, stirring occasionally, until nicely browned, 10 to 12 minutes. Add tomato paste and cook, stirring frequently, for another 2 minutes.
- Put meat and any accumulated juices back into the pan and add enough chicken stock to cover meat. Bring to a boil, then skim any film off the top, reduce heat to medium-low so the liquid is at a slow simmer, cover and cook until lamb is tender, 1 1/2 to 2 hours.
- Meanwhile, heat 1 tablespoon oil in a sauté pan over medium-high heat until hot but not smoking. Add peach quarters and cook, stirring occasionally, until lightly browned, about 5 minutes.
- Add peaches to stew along with verjuice, and continue to cook, covered, until the peaches are very soft but not disintegrated, about 20 minutes. Add mint, adjust seasoning as necessary, and serve.
Nutrition Facts : @context http, Calories 577, UnsaturatedFat 23 grams, Carbohydrate 22 grams, Fat 41 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 15 grams, Sodium 1071 milligrams, Sugar 14 grams
SPRING LAMB STEW
Provided by Ree Drummond : Food Network
Time 2h55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F.
- Generously sprinkle the leg of lamb with salt and pepper.
- Heat the oil in a large pot or Dutch oven over a medium-high heat. In two batches, brown the lamb all over and remove to a plate, 4 to 6 minutes per batch.
- Add the onions, carrots and garlic. Season with a pinch of salt and pepper, then cook for a minute or two. Add the tomato paste and stir. Deglaze with the red wine and beef stock, scraping the bottom of the pot. Stir in the rosemary, thyme and bay leaves. Return the lamb to the pot and bring to a simmer.
- Place the lid on the pot and roast until the meat is very tender, 2 to 2 1/2 hours. Sprinkle over the parsley and serve.
LAMB WITH PEACHES
Just by changing the finishing herb, you can make this a middle eastern or European dish... I read this in a paper somewhere in the 'quick dining' section...well its not THAT quick, but the scrumptious rich lamb in the sauce combined with the sweet tart peaches make for a memorable combination.
Provided by Will Price
Categories Lamb/Sheep
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place lamb in a 12-inch skillet (cast iron preferred) and turn heat to medium-high.
- Season with salt, and add cinnamon, cayenne, onion and wine (water).
- Bring to a boil, cover and adjust heat so the mixture simmers steadily.
- Cook 1 to 1 1/2 hours, checking and stirring every 15 minutes or so, adding a little more liquid in the unlikely event that the mixture cooks dry (this probably means the heat is too high, turn it down a bit) When the meat feels tender when poked with a sharp knife, remove the onion and cinnamon stick, then turn the heat to medium high and cook off any remaining liquid, allowing the lamb to brown a little.
- Cut the peaches in half and remove their pits, then cut each of them into 12 or 16 wedges.
- Stir in the peaches, and continue to cook, gently tossing or stirring the mixture until the peaches are glazed and quite soft but still intact, about 5 minutes.
- Stir in the lemon or lime juice and most of the parsley and cilantro.
- Taste and adjust seasonings.
- Garnish with what's left of the herb and serve.
SPANISH-STYLE LAMB STEW
John Willoughby fell in love with pimentón, a smoky Spanish paprika, after a trip to La Vera, a region west of Madrid, first encountering it in a lamb stew. "The stew, rich with the slight gaminess of lamb, the tang of sherry and the smooth comfort of white beans, was brought to greatness by the subtle heat and almost mysterious smokiness of the pimentón," he wrote. He drew inspiration from the stew, making his own version at home and bringing this recipe to The Times in 2010.
Provided by John Willoughby
Categories dinner, easy, one pot, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Warm oil in a large heavy-bottom pot with a lid or Dutch oven over medium-high heat. When oil is hot, sprinkle lamb generously with salt and pepper and cook in batches to avoid overcrowding, turning once or twice, until each piece is well browned all over, about 15 minutes total. Transfer pieces to a plate as they brown.
- Pour off all but 2 tablespoons of fat and add onions, bell pepper, garlic and a generous sprinkle of salt and pepper. Cook, stirring occasionally, until onions and peppers are softened, about 5 minutes. Add pimentón and stir for a minute. Stir in tomatoes, breaking them into bite-size pieces and scraping browned bits from the pot. Add wine, chicken stock, vinegar and bay leaves and bring just to a boil.
- Return lamb to pot and reduce heat so mixture is bubbling very gently. Partly cover pot and cook, stirring every 20 minutes or so, until lamb is very tender, about 2 hours. Discard bay leaves. Stir in beans and cook another 10 minutes to heat them through. Stir in parsley and adjust the seasoning if necessary.
Nutrition Facts : @context http, Calories 952, UnsaturatedFat 33 grams, Carbohydrate 41 grams, Fat 63 grams, Fiber 14 grams, Protein 51 grams, SaturatedFat 25 grams, Sodium 1583 milligrams, Sugar 8 grams
EASY LAMB STEW
Let the oven do the work with this easy and flavourful lamb stew. The amounts are easily doubled, so you can freeze half to enjoy another day
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 10
Steps:
- Heat the oven to 160C/140C fan/gas 3. Meanwhile, heat the oil in a large flameproof casserole dish. Add the meat in batches and brown over a high heat for 5 mins, then lift onto a plate. Tip in the onions and carrots, and cook for 8-10 mins until starting to colour. Scatter over the flour and stir for a few minutes, then stir in the tomato purée and cook for a few minutes more. Tip the meat and any resting juices back into the dish and stir well. Pour over the stock, tuck in the herbs and season well. Bring to a simmer, then remove from the heat.
- Cover with a lid and put in the oven for about 2 hrs 30 mins until the meat is tender. Once cooled, the stew can be chilled and frozen for up to three months - defrost completely before reheating on the hob for 5 mins over a medium heat, until piping hot. Leave to settle for a minute or two, then serve with mash and greens.
Nutrition Facts : Calories 631 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 48 grams protein, Sodium 0.4 milligram of sodium
LAMB WITH PEACHES
Provided by Mark Bittman
Categories lunch, project, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place lamb in a 12-inch skillet, and turn heat to medium-high. Season with salt, and add cinnamon, cayenne, onion and wine or water. Bring to a boil, cover and adjust heat so the mixture simmers steadily. Cook 1 to 1 1/2 hours, checking and stirring every 15 minutes or so, adding a little more liquid in the unlikely event that the mixture cooks dry. (This probably means the heat is too high; turn it down a bit.)
- When the meat feels tender when poked with a small sharp knife, remove the onion and cinnamon stick, then turn the heat to medium-high, and cook off any remaining liquid, allowing the lamb to brown a little. Cut the peaches in half and remove their pits, then cut each of them into 12 or 16 wedges. Stir in the peaches, and continue to cook, gently tossing or stirring the mixture, until the peaches are glazed and quite soft but still intact, about 5 minutes.
- Stir in the lemon or lime juice and most of the parsley or cilantro. Taste, and adjust seasoning. Garnish with what's left of your chosen herb, and serve.
Nutrition Facts : @context http, Calories 710, UnsaturatedFat 24 grams, Carbohydrate 24 grams, Fat 49 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 21 grams, Sodium 1096 milligrams, Sugar 18 grams
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