Lamb Stew With Tomatoes Chickpeas And Spices Recipes
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
TAGINE-STYLE LAMB STEW
Traveling in Morocco 30-some years ago, I had eaten tagines - stews distinguished by being cooked in the pot of the same name - that I did not recall as involving any browning. This method is described as "starting the tagine cold." It involves heating the lamb gently along with spices and other aromatics, allowing the flavors to fully penetrate the meat. At that point it is covered and cooked until tender. When I tried the "cold start" approach, substituting a low heating of the lamb with aromatics and a little butter for the usual hard sear in olive oil, it worked like (well, kind of like) magic. The overall flavor of the dish was less robust than one that began with browning, but it was equally flavorful, in a gentler way.
Provided by John Willoughby
Categories dinner, one pot, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Trim excess fat from the lamb and cut into 1-inch cubes.
- In a Dutch oven or other large, heavy-bottomed pot, melt the butter over medium-low heat. Add the lamb, onion, garlic, pepper, salt, cinnamon, coriander, cumin, red pepper flakes, apricot preserves and vinegar and cook, stirring frequently, until the aroma of the spices is strong, about 5 to 7 minutes. (Do not allow the meat to brown.)
- Add chickpeas and stock, bring just to a simmer, then reduce the heat to low, cover and simmer gently until the lamb is very tender, about 1 hour 15 minutes.
- Add the raisins and continue to cook, uncovered, until they are nicely plumped, about 10 minutes more. Remove from heat, stir in the parsley and lemon juice, and serve with couscous.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 30 grams, Fiber 5 grams, Protein 26 grams, SaturatedFat 13 grams, Sodium 628 milligrams, Sugar 11 grams, TransFat 0 grams
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