Moroccan Lamb Stew
A hearty and flavorful stew with tender lamb, spices, and vegetables.
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Equipment
- Large pot
- Knife
- Cutting board
- Wooden Spoon
Ingredients:
Main Ingredients
- 1 kg Lamb shoulder, cut into chunks
- 2 tbsp Olive oil
- 1 Large onion, chopped
- 3 cloves Garlic, minced
- 2 tsp Ground cumin
- 1 tsp Ground cinnamon
- 1 tsp Ground ginger
- 1 tsp Ground turmeric
- 400 g Canned tomatoes
- 500 ml Chicken stock
- 2 Carrots, sliced
- 1 Zucchini, chopped
- 100 g Dried apricots, chopped
- 1 tbsp Honey
- to taste Salt and pepper
- 2 tbsp Fresh cilantro, chopped
Instructions:
- 1. Heat olive oil in a large pot over medium heat. Add lamb and cook until browned on all sides.
- 2. Remove lamb and set aside. In the same pot, add onion and garlic, cooking until softened.
- 3. Stir in cumin, cinnamon, ginger, and turmeric. Cook for 1 minute until fragrant.
- 4. Return lamb to the pot. Add tomatoes, chicken stock, carrots, zucchini, apricots, and honey. Bring to a boil.
- 5. Reduce heat, cover, and simmer for 1.5 hours or until lamb is tender. Season with salt and pepper.
- 6. Garnish with fresh cilantro before serving.
Notes:
This stew pairs well with couscous or crusty bread.
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 15gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 4mg
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