Moroccan Spiced Lamb Stew Recipes

MOROCCAN LAMB STEW

Steps:

• Preheat the oven to 190°C/375°F/gas 5.
• Pick and finely chop the rosemary leaves and peel and roughly chop the ginger, then add to a pestle and mortar with the cumin, coriander, fennel seeds and dried chillies. Add a pinch of sea salt and black pepper, then pound to a paste, stirring in a couple of tablespoons of oil.
• Pour half the marinade over the lamb, and massage well before you plait it, then put aside until needed.
• Peel and chop the sweet potatoes into 2.5cm chunks, peel and roughly chop the onions, and peel and finely slice the garlic, then mix with the remaining marinade.
• Heat a little oil in a large ovenproof pan or roasting tray over a medium-high heat, add the lamb and quickly brown on both sides, then remove to a plate.
• Add the sweet potato mixture to the pan and fry for around 4 minutes, or until the onions are slightly soft.
• Add the tomatoes, breaking them up with a spoon, then give the pan a shake and place the meat on top.
• Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven for 1 hour 15 minutes (I suggest you do this with the lid off to give it a little colour.
• Cover the couscous with 300ml boiling water and leave to fluff up. Season with salt, pepper, a lug of oil and a swig of vinegar, cover with tin foil and place in the oven for 5 minutes to steam.
• Pick and roughly chop the coriander and scatter over the lamb before serving. Divide between plates with the couscous and spoon over a good dollop of natural yoghurt.

SPICY MOROCCAN LAMB STEW

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Place a frying pan over medium heat and add the olive oil.
• Add black pepper, cinnamon, chipotle powder, ground cumin, and coriander and stir until fragrant.
• Add the garlic and chopped onion to the frying pan then stir to coat with the spices.
• Cook the onions until translucent then add the cubed lamb.
• Stir and cook for 5 minutes until the lamb is cooked through.
• Transfer the lamb mixture into an oven-proof casserole dish. Add the jalapeno pepper, brown sugar, sliced dates, raisins, olives, cardamom pods, paprika, salt, chickpeas, fresh chopped tomatoes, and tinned tomatoes. Stir well to combine.
• Cook in preheated oven for 1 hour, checking after 30 minutes to ensure it has not dried out. Add one cup of water if necessary.
• Serve with boiled rice or flat breads and top with toasted almonds.

EASY MOROCCAN LAMB STEW RECIPE

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!

MOROCCAN SPICED LAMB STEW RECIPE

Steps:

• Season the lamb. Heat a little oil in a sauté pan and brown the meat all over.
• Set aside. Add a little more oil to the pan and cook the onions for 10 mins. Add the garlic, coriander and cumin, and cook for a few mins. Stir in the tomato paste and cook for a few mins.
• Transfer the meat and onions to a large pan. Add the stock and dried fruits. Bring to the boil, cover then reduce to a simmer for 3 hrs.
• Add the carrots and cook for 30 mins. Stir in the lemon juice, chickpeas and za'atar and cook for 10 mins. You can freeze it at this point or it will keep in the fridge for 2 days. To serve, scatter over the coriander and preserved lemon.

MOROCCAN LAMB STEW

Steps:

• In a medium-size bowl, season the meat evenly with the salt, pepper, and cinnamon.
• In a large cooking pot on medium, heat the coconut oil and brown the meat, 2 to 3 minutes per side.
• Add the onion and cook for 3 minutes, or until it begins to brown slightly.
• Add the garlic, ginger, and rosemary and cook until fragrant, another couple of minutes.
• Add the apple cider vinegar, bone broth, water, orange zest and juice, carrots, and dates and bring to a boil.
• Reduce the heat to medium-low, cover, and cook for about 1 1/2 hours, or until the lamb reaches the desired tenderness.
• Serve warm garnished with cilantro.

MAKE-AHEAD MOROCCAN LAMB STEW

Steps:

• Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl. Mix in the ground lamb. For most flavorful results, allow mixture to rest, refrigerated, overnight.
• Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Mix the spiced lamb mixture to the onions. Cook and stir until meat is browned, about 5 minutes.
• Pour the beef broth, chicken broth, and consomme into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, garbanzo beans, dried apricots and lentils. Bring to boil; reduce heat to low.
• Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.

MOROCCAN SPICED LAMB WITH HARISSA

Steps:

• Preheat a grill or grill pan. Alternatively, preheat the oven to 350 degrees F.
• Slice the bread into 1/4-inch thick slices. Brush with olive oil, season with salt and pepper, and lightly grill on 1 side. Cool and store in a sealed container until ready to use.
• Combine the harissa, sour cream, half of the lemon zest, and half of the lemon juice in a small bowl.
• If more lemon is necessary, add the rest of the zest and or juice. Put into a squeeze bottle for easy assembly.
• Preheat the oven to 350 degrees F. Coat lamb racks generously with the spice mix, salt, and pepper. Be cautious with the pepper since there is pepper in the spice mix. There should be an even coat of spices around the lamb. Heat a couple tablespoons olive oil in a very large skillet over high heat. When oil is hot, add lamb racks and sear over high heat to form a crust on both sides. Remove from the pan, transfer to a baking dish and finish in the oven for 8 minutes or until medium rare. Remove from the oven and allow to rest at room temperature for at least 5 minutes before slicing.
• Assembly: Slice the lamb into 1/4-inch thick slices as close to the bone as possible. Place a piece of lamb on top of a baguette slice. Add a drop of the harissa (remember it is spicy), and then finish with a thin julienne of dried apricot and a sprig of chervil. For additional seasoning, add a sprinkle of salt and a drop of extra-virgin olive oil.
• In a shallow saute pan, toast all of the spices over a medium heat. Allow to cool and then grind in a coffee grinder to a fine powder.

MOROCCAN-SPICED RACK OF LAMB

Steps:

• Combine mint, olive oil, parsley, ginger, allspice, cinnamon, pepper, paprika, coriander, salt, cayenne, and cloves in a small bowl until paste-like.
• Place rack into a large glass or ceramic dish; rub herb paste all over the meat. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove rack from the refrigerator and place in a heavy, oven-proof skillet with the meat side facing up.
• Roast in the preheated oven until an instant-read thermometer inserted into the center reads 125 degrees F (51 degrees C) for rare or 130 degrees F (54 degrees C) for medium-rare, 20 to 25 minutes.
• Remove from the oven and cover loosely with aluminum foil. Let stand for 5 to 10 minutes.
• To serve, carve by cutting down between the ribs.

SLOW COOKER MOROCCAN LAMB STEW

Steps:

• Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
• Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.