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
MOROCCAN LAMB LENTIL STEW
This lamb lentil stew is flavored with Moroccan spices and beefed up with chickpeas. Serve with fresh cilantro and a dollop of yogurt for a hearty and comforting winter meal.
Provided by Running to the Kitchen
Categories Main Dishes
Time 1h45m
Number Of Ingredients 15
Steps:
- Place large Dutch oven or sauce pot over medium heat.
- Once hot, add olive oil and lamb. Season to taste with salt and pepper. Cook until browned on all sides, transfer to a plate and set aside.
- Add the onion and garlic to the pot. Cook until softened, about 3 minutes.
- Add the lamb back to the pot along with the tomato paste, bay leaf, paprika, cumin and cloves. Stir to combine and cook for 1 minute.
- Add the beef broth, diced tomatoes and cilantro to the pot. Bring to a simmer, stir then reduce heat to low, cover and cook for 45 minutes.
- Add lentil and chickpeas to the pot, stir to combine, cover again and cook another 20 minutes.
- Remove lid from the pot, cook an additional 20-25 minutes until stew is reduced and thickened.
- Season to taste with salt and pepper. Serve with more chopped cilantro, a dollop of yogurt and pita bread.
Nutrition Facts : Calories 420 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 13 grams fat, Fiber 12 grams fiber, Protein 37 grams protein, SaturatedFat 3 grams saturated fat, Sodium 1362 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
HEARTY LAMB AND LENTIL STEW
Provided by Robin Miller : Food Network
Categories main-dish
Time 4h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.
HEARTY LAMB AND LENTIL STEW
Make and share this Hearty Lamb and Lentil Stew recipe from Food.com.
Provided by Tarteausucre
Categories Stew
Time 24m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.
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