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
TRADITIONAL LAMB STEW
This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.
Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
CARIBBEAN SPICED LAMB STEW
This Caribbean lamb stew is a rich, hearty, spicy one pot meal that you'll want to smother all over a bowl of hot rice. The active prep time for this recipe is minimal!
Provided by Sarah
Categories Lamb
Time 15h
Number Of Ingredients 19
Steps:
- Put the meat in a large bowl, and toss with all the spices and salt. Cover and refrigerate overnight.
- After the meat has had a chance to marinate, preheat the oven to 325 degrees F. Heat the oil in a large Dutch oven and sear the meat in batches until browned. Remove the meat from the pot and set aside on a plate. Add the onions, garlic, and tomato paste and fry until the onions are softened.
- Add the meat back to the pot, along with the beef stock and chicken stock. Bring to a simmer. Cover and transfer to the oven for 2 hours.
- Remove the pot from the oven and stir in the carrots and potatoes. Transfer back to the oven and cook uncovered for another 45 minutes, until the potatoes and carrots are tender.
- Serve over steamed rice and garnish with cilantro.
Nutrition Facts : Calories 230 kcal, Carbohydrate 21 g, Protein 21 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 51 mg, Sodium 858 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
LAMB STEW IN AN HOUR
Lamb stew cooked in the pressure cooker and done in under 1 hour. The unique ingredient, which is corn, will surprise you with the flavor.
Provided by Carolyn Marie Hudler
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a pressure cooker over medium heat. Cook and stir lamb in hot oil until browned completely, about 10 minutes. Add 2 cups water, pureed corn, chicken soup base, bay leaf, marjoram, parsley, chives, allspice, salt, and black pepper to the lamb.
- Lock the lid onto the pressure cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent; cook 25 minutes.
- Release pressure from cooker. Add 2 cups water, potatoes, carrots, and onion to the lamb mixture.
- Lock lid on the cooker, increase pressure to full, and reduce heat to medium-low to keep pressure consistent. Cook another 8 minutes.
Nutrition Facts : Calories 476.3 calories, Carbohydrate 29.1 g, Cholesterol 108.4 mg, Fat 25.5 g, Fiber 4 g, Protein 32.7 g, SaturatedFat 9.1 g, Sodium 637.6 mg, Sugar 2.7 g
LAMB STEW WITH CHILI SAUCE
Make and share this Lamb Stew With Chili Sauce recipe from Food.com.
Provided by sashas kitchen
Categories Lamb/Sheep
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- tear the dried chiles into large pieces and soak in hot water for 30 min,then transfer the contents into a blender,add garlic and spices,process until smooth.
- heat the oil in a large sauce pan and stir fry lamb cubes over high heat until browned.
- cover the lamb with a layer of potato slices,season with salt,cook covered over medium heat for 10 minute.
- pour over the chili mixture and mix well,simmer covered over low heat for 1 hr or until meat and potatoes are tender.
- garnish with red pepper strips and fresh oregano,serve with a rice dish.
Nutrition Facts : Calories 484.4, Fat 35.2, SaturatedFat 14.4, Cholesterol 109, Sodium 100.5, Carbohydrate 14.1, Fiber 2.6, Sugar 0.8, Protein 26.9
LAMB AND RED WINE STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a medium Dutch oven over medium-high heat. Add the oil and heat another 30 seconds. Dry the lamb meat well and sprinkle with 1 1/2 teaspoons salt. Place the meat in the pot and leave undisturbed for about 4 minutes. When the first side is deeply browned, use tongs to flip the meat. Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total. Use a slotted spoon to remove the meat to a plate. Add the carrots, celery, garlic and onions. Season with 1/2 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes. Stir in the flour and tomato paste and cook for 1 minute more. Deglaze with the red wine. Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes. Stir in the broth, thyme, bay leaf and reserved meat. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer for 1 hour.
- Stir in the olives. Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more. Stir in the parsley. Serve with mashed potatoes or crusty bread to sop up the juices.
LAMB STEW WITH CHILES: CHILINDRON
Provided by Food Network
Time 3h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Soak dried chiles in hot water for 5 minutes.
- In a large saucepot heat oil and brown lamb on all sides. Remove from pan. Add onions and garlic and ham and saute until soft. Add rehydrated and del pequillo chiles and deglaze with all 3 wines. Bring to a boil, and then simmer until reduced by half. Add lamb back in with tomatoes, bay leaf and rosemary. Simmer for 3 hours.
COLORADO LAMB CHILI
This hearty and spicy stew is wonderful with fresh rolls and your favorite green salad. -Karen Gorman, Gunnison, Colorado
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown lamb in 1 tablespoon oil. Remove and set aside., In the same pan, saute onion and pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Add the beans, tomatoes, broth, oregano, chili powder, brown sugar, Worcestershire sauce, cumin and fennel. Return lamb to the pan., Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until lamb is tender. Garnish each serving with green onions, tomatoes and corn chips if desired.
Nutrition Facts : Calories 325 calories, Fat 9g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 646mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 9g fiber), Protein 25g protein. Diabetic Exchanges
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