Crock Pot Moroccan Lamb Chops And Prunes Recipes

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EASY MOROCCAN LAMB STEW RECIPE



Easy Moroccan Lamb Stew Recipe image

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

Private Reserve Greek Extra Virgin Olive Oil
1 large yellow onion, chopped
3 carrots, cubed
6 Yukon gold potatoes (or any small potatoes), peeled, cubed
Kosher salt and pepper
2.5 lb boneless leg of American lamb, fat trimmed, cut into cubes (Or American lamb shoulder, bones removed, fat-trimmed)
3 large garlic cloves, roughly chopped
½ cup dried apricots
1 cinnamon stick
1 bay leaf
1 ½ tsp ground allspice
1 1/2 tsp ras el hanout Moroccan spice blend (find it here)
½ tsp ground ginger
6 plum tomatoes from a can, cut in halves
2 ½ cups low-sodium beef broth
1 15-oz can chickpeas

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 SPICED LAMB CHOPS



Moroccan Spiced Lamb Chops image

Make and share this Moroccan Spiced Lamb Chops recipe from Food.com.

Provided by chia2160

Categories     Lamb/Sheep

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 teaspoon grated nutmeg
1 pinch clove
1 teaspoon ground black pepper
1 teaspoon white pepper (or use 2 tsp of ground mixed pepper)
1 1/2 teaspoons cinnamon
2 teaspoons ground cardamom
1 pinch cayenne
1 pinch cumin
1 pinch turmeric
1 pinch sea salt
8 lamb rib chops
2 tablespoons olive oil or 2 tablespoons grapeseed oil

Steps:

  • in a small bowl combine spices.
  • sprinkle on both sides of lamb chops, save the rest for another dish.
  • heat oil in skillet, add lamb and cook 5-10 minutes per side for med rare to medium.

Nutrition Facts : Calories 70, Fat 7, SaturatedFat 1, Sodium 146.5, Carbohydrate 2.4, Fiber 1.1, Sugar 0.1, Protein 0.3

CROCK POT LAMB CHOPS



Crock Pot Lamb Chops image

Make and share this Crock Pot Lamb Chops recipe from Food.com.

Provided by Dancer

Categories     Lamb/Sheep

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium onion, sliced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 lamb loin chops
2 garlic cloves, minced

Steps:

  • Place onion in a crock pot.
  • Combine oregano, thyme, garlic powder, salt, and pepper; rub over the lamb chops.
  • Place chops over onion.
  • Top with garlic.
  • Cover and cook on low for 4 to 6 hours or until the meat is tender.

MOROCCAN SLOW-COOKED LAMB



Moroccan Slow-Cooked Lamb image

Categories     Soup/Stew     Ginger     Lamb     Tomato     Stew     Dinner     Apricot     Chickpea     Winter     Cinnamon     Coriander     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 18

1 tablespoon ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons salt
1 teaspoon fennel seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces
4 tablespoons olive oil, divided
1 large onion, finely chopped
1 tablespoon tomato paste
2 cups low-salt chicken broth
1 15 1/2-ounce can garbanzo beans (chickpeas), drained
1 cup dried apricots (about 5 ounces)
2 large plum tomatoes, chopped
2 cinnamon sticks
1 tablespoon minced peeled fresh ginger
2 teaspoons (packed) grated lemon peel
2 tablespoons chopped fresh cilantro

Steps:

  • Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.
  • Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)
  • Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.

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