Moroccan Lamb Stew
Lamb stew is no longer basic when upscaled with eight different spices, dried fruit and nuts to make for a mouth-watering, tender stew that is delicious.
Servings: 6
Calories: 6621kcal
Equipment
- 6-quart Dutch oven
Ingredients
- 3 pounds lamb shoulder
Dry Rub
- 1 teaspoon ground ginger
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cinnamon
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1/4 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 cup water
- 1/4 cup extra virgin olive oil
Stew
- 6 cups beef broth
- 1 medium onion chopped
- 2 cloves garlic chopped
- 4 cinnamon sticks
- 1 cup dried apricots chopped
- 1 cup prunes chopped
- 1 cup raisins
- 1 cup blanched almonds chopped
- 2 cups carrots chopped
- 2 tablespoons flat leaf parsley chopped
Instructions
- Mix all the dry rub spices, oil and water in a bowl. Add lamb and make sure everything is covered. Then put in a gallon freezer bag, seal, and marinade overnight (or at least 5 hours).
- Next day, heat the Dutch oven over medium heat. Drizzle with a tablespoon of extra virgin olive oil and saute the lamb and cinnamon sticks. Remove the meat when browned.
- Heat up the broth in a separate saucepan and leave on back burner to keep warm.
- In the Dutch oven, saute chopped onions and garlic. Then, add back meat.
- Add the broth and bring to a boil, cover and simmer for about 1 1/2 hours.
- Add carrots, fruit and nuts. Simmer for another 1 1/2 hours, uncovered until the broth reduces to your liking.
- Serve with chopped parsley sprinkled on top.
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Nutrition
Calories: 6621kcal | Carbohydrates: 411g | Protein: 397g | Fat: 393g | Saturated Fat: 122g | Polyunsaturated Fat: 241g | Cholesterol: 1238mg | Sodium: 10849mg | Fiber: 31g | Sugar: 108g