Moroccanlambinpita Recipes

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MAKE-AHEAD MOROCCAN LAMB STEW



Make-Ahead Moroccan Lamb Stew image

Inspired by the wonderful spices and flavors used in Moroccan cuisine, this wonderful stew is a hearty one-dish meal. We like to double the recipe and freeze one portion for later. You can also save time, by combining all of these Moroccan spices in bulk and having the mixture on hand to use in this stew recipe, as well as others, like lamb burgers, grilled salmon, and meat rubs. We typically serve the stew with warm bread and a salad.

Provided by Make-Ahead Mamas

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h20m

Yield 6

Number Of Ingredients 22

1 teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground turmeric
⅛ teaspoon curry powder
1 teaspoon kosher salt
1 pound ground lamb
1 tablespoon butter
1 sweet onion, chopped
1 (14.5 ounce) can organic beef broth
1 (14.5 ounce) can organic chicken broth
2 (14.5 ounce) cans beef consomme
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon honey
3 large carrots, chopped
2 sweet potatoes, peeled and diced
1 (15 ounce) can garbanzo beans, drained and rinsed
½ cup chopped dried apricots
1 cup dried lentils, rinsed
ground black pepper, to taste

Steps:

  • Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl. Mix in the ground lamb. For most flavorful results, allow mixture to rest, refrigerated, overnight.
  • Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Mix the spiced lamb mixture to the onions. Cook and stir until meat is browned, about 5 minutes.
  • Pour the beef broth, chicken broth, and consomme into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, garbanzo beans, dried apricots and lentils. Bring to boil; reduce heat to low.
  • Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 57.3 g, Cholesterol 55.7 mg, Fat 13.9 g, Fiber 16.3 g, Protein 28.2 g, SaturatedFat 5.9 g, Sodium 1337.4 mg, Sugar 15.6 g

MOROCCAN LAMB STEW



Moroccan Lamb Stew image

Cinnamon, ginger, and dates add spicy, bright, sweet dimension to this warming lamb stew.

Provided by Izabella Wentz PharmD.

Categories     HarperCollins     Dinner     Soup/Stew     Stew     Lamb     Ginger     Soy Free     Peanut Free     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Cilantro

Yield 4 servings

Number Of Ingredients 16

2 pounds lamb stew meat, cut into 1-inch cubes
Sea salt or pink Himalayan sea salt to taste
Black pepper to taste (if tolerated)
1/2 teaspoon ground cinnamon
2 tablespoons coconut oil
1 small onion, chopped
4 cloves garlic, minced
1 (2-inch) piece fresh ginger, peeled and minced
2 tablespoons chopped fresh rosemary
1 tablespoon apple cider vinegar
1/2 cup homemade or store-bought bone broth
1/2 cup water
2 small oranges, zested and juiced
4 cups chopped carrots
2 tablespoons minced fresh dates
1/2 cup chopped fresh cilantro, for garnish (optional)

Steps:

  • In a medium-size bowl, season the meat evenly with the salt, pepper, and cinnamon.
  • In a large cooking pot on medium, heat the coconut oil and brown the meat, 2 to 3 minutes per side.
  • Add the onion and cook for 3 minutes, or until it begins to brown slightly.
  • Add the garlic, ginger, and rosemary and cook until fragrant, another couple of minutes.
  • Add the apple cider vinegar, bone broth, water, orange zest and juice, carrots, and dates and bring to a boil.
  • Reduce the heat to medium-low, cover, and cook for about 1 1/2 hours, or until the lamb reaches the desired tenderness.
  • Serve warm garnished with cilantro.

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.

MOROCCAN LAMB



Moroccan lamb image

Shopping for dinner doesn't have to be a chore, this five ingredient dish will have you in and out in no time, so there's more time to relax at home

Provided by Good Food team

Categories     Buffet, Dinner, Main course, Supper

Time 45m

Number Of Ingredients 5

500g lamb neck fillets, cut into bite-size pieces
2 tsp paprika
3 tsp ground cinnamon
2 x 400g/14oz cans chopped tomato with olive oil and garlic
1 tbsp finely chopped parsley, plus extra to serve

Steps:

  • Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.
  • Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.

Nutrition Facts : Calories 350 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 1.47 milligram of sodium

MOROCCAN LAMB IN PITA



Moroccan Lamb in Pita image

My husband fancies himself as king of the grill. He makes these delicious and spicy lamb burgers and they are always a hit with our friends and family.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 54m

Yield 4 serving(s)

Number Of Ingredients 21

1 1/4 lbs ground lamb
4 pita pockets
1 cup torn lettuce leaf
1/2 cup diced tomato
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon fresh coarse ground black pepper
1/4 teaspoon ground cardamom
1/8 teaspoon crumbled saffron thread
3/4 cup plain yogurt
2 tablespoons finely chopped red onions
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped of fresh mint
1 tablespoon fresh lime juice
1 tablespoon extra virgin olive oil
1/2 teaspoon fresh ground black pepper
1/4 teaspoon kosher salt

Steps:

  • Add all the seasoning mix ingredients to a dry heavy sauce or saute pan over medium heat.
  • Stir for approximately 1 minute or until fragrant; remove from heat source.
  • In a big mixing bowl, add the lamb, seasoning mix, and 3 tablespoons cold water.
  • Gently mix together with your hands (don't overwork the meat).
  • Wet your hands and shape mixture into 4 patties, approximately 3/4 inch thick each.
  • Cover and chill in the refrigerator until you are ready to grill.
  • Right before you are ready to grill: whisk together the sauce ingredients in a bowl.
  • Lighty spray or brush the patties with olive oil.
  • Grill over medium direct heat for 7-9 minutes (medium-doneness), turn once half-way through gill time.
  • Place lamb patties inside pita pockets and add a large spoonful of yogurt sauce.
  • Slip in a little lettuce and tomato and serve.

Nutrition Facts : Calories 640, Fat 39, SaturatedFat 16, Cholesterol 109.5, Sodium 828.2, Carbohydrate 39.7, Fiber 2.4, Sugar 4.5, Protein 31.1

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