MOROCCAN SPICED LAMB STEW RECIPE
Our Moroccan spiced lamb is a rich and flavourful stew that is perfect for feeding a crowd. Slow cooking the meat makes is so tender.
Provided by Jane Curran
Time 4h
Yield Serves: 8
Number Of Ingredients 15
Steps:
- Season the lamb. Heat a little oil in a sauté pan and brown the meat all over.
- Set aside. Add a little more oil to the pan and cook the onions for 10 mins. Add the garlic, coriander and cumin, and cook for a few mins. Stir in the tomato paste and cook for a few mins.
- Transfer the meat and onions to a large pan. Add the stock and dried fruits. Bring to the boil, cover then reduce to a simmer for 3 hrs.
- Add the carrots and cook for 30 mins. Stir in the lemon juice, chickpeas and za'atar and cook for 10 mins. You can freeze it at this point or it will keep in the fridge for 2 days. To serve, scatter over the coriander and preserved lemon.
Nutrition Facts : @context https, Calories 708 Kcal, Fat 33 g, SaturatedFat 13 g
MAKE-AHEAD MOROCCAN LAMB STEW
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
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
SPICY MORROCCAN LAMB CASSEROLE
Make and share this Spicy Morroccan Lamb Casserole recipe from Food.com.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- 1.In a large pan, heat the oil until hot. Add the trimmed and cubed lamb, and fry until browned all over.
- 2.Add in the spices (Cumin, Coriander, Ginger, Cinnamon, Cayenne, Smoked Paprika and Chili Flakes) and stir the lamb so that the pieces are fully coated. Continue to fry for 2 minutes.
- 3.Add in the squished garlic cloves, onions and carrots, turn the heat down and cook for 5 minutes or so, stirring occasionally.
- 4.Add in the chicken stock, tomato puree and the tin of chopped tomatoes, stir and turn the heat down low.
- 5.Cook for at least 2 hours, stirring occasionally and adding more stock or water if the stew becomes too dry.
- 6.About 20 minutes before you want to serve, add in a can of drained chickpeas.
- 7.Season with salt and pepper and a squeeze of lemon juice.
- 8.Scatter with chopped fresh coriander and serve with a mound of fluffy couscous.
Nutrition Facts : Calories 219.2, Fat 9.6, SaturatedFat 1.4, Cholesterol 3.8, Sodium 385.7, Carbohydrate 27.3, Fiber 5.3, Sugar 6.3, Protein 7.6
LEG OF LAMB WITH MOROCCAN SPICES
There's nothing like the combination of cinnamon, cumin and coriander to give your kitchen an inviting aroma - and the finished lamb will have a beautifully dark and redolent exterior. Don't know how to carve a lamb? Mark Bittman shows you how in this video.
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 425º. Remove as much of the surface fat as is practical from the lamb. Mix the spices with the salt and pepper; rub the meat all over with the spice mixture.
- Put the lamb on a rack in a roasting pan. (You might line the pan first with aluminum foil to make cleanup easier.) Roast for 30 minutes, then check. If the lamb threatens to burn, turn the heat down to 350º; otherwise leave it at 425º.
- After about 1 hour (total) of roasting, check the internal temperature of the lamb with an instant-read thermometer. Continue to check every 10 minutes; when it reaches 130 for medium rare (125 for very rare) in its thickest part (check it in several places), it's done. Total cooking time will be less than 1 1/2 hours. Let it rest for a few minutes before carving and serving.
Nutrition Facts : @context http, Calories 563, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 39 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 17 grams, Sodium 443 milligrams, Sugar 0 grams, TransFat 0 grams
MOROCCAN LAMB WITH APRICOTS, ALMONDS & MINT
This hearty and healthy stew is perfect to share with your friends and family
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 2h
Number Of Ingredients 13
Steps:
- Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.
- Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
- Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.
Nutrition Facts : Calories 441 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Protein 34 grams protein
MOROCCAN LAMB
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
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
SLOW COOKER MOROCCAN LAMB STEW
Warm up with our easy slow cooker lamb stew, with aromatic spices and bags of flavour. This simple, crowd-pleasing dish takes just 10 minutes to prep
Provided by Cassie Best
Categories Dinner, Main course
Time 9h10m
Number Of Ingredients 17
Steps:
- Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
- Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.
Nutrition Facts : Calories 488 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium
MOROCCAN SLOW-COOKED LAMB
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
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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MOROCCAN-SPICED LAMB RECIPE | BON APPéTIT
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4.1/5 (11)Estimated Reading Time 1 minServings 4
- Harissa paste is available at Middle Eastern markets, some specialty foods stores, and from online sources.
- Preheat oven to 425°. Mix ginger, cayenne, coriander, cumin, 1 tsp. salt, and ¼ tsp. black pepper in a small bowl; rub all over lamb.
- Heat oil in a large, ovenproof skillet over medium-high heat. Cook lamb until browned, about 5 minutes per side. Add carrots and scallions to skillet, season with salt and pepper, and toss to coat in pan drippings. Transfer skillet to oven and roast until vegetables are tender and browned and an instant-read thermometer inserted into the thickest part of lamb registers 125° for medium-rare, 10–12 minutes (if the lamb finishes cooking before the carrots, transfer it to a cutting board and continue cooking carrots).
- Meanwhile, whisk garlic, yogurt, lemon juice, and harissa paste in a small bowl; season with salt and pepper and set harissa yogurt aside.
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- Heat a dutch oven or a large heavy bottom pot over medium-high heat. Drizzle with 2 tablespoons clarified butter, allow the butter to get hot, about 3 minutes. Add carrots, sprinkle with a pinch of salt. Cook until brown and caramelized, stirring occasionally, about 8 - 10 minutes. Transfer carrots to a plate.
- Combine flour, paprika, coriander, cumin, and salt. Stir until well combined. Toss diced lamb in flour mixture. Drizzle pot with 2 tablespoons of clarified butter. Working in batches brown the lamb and transfer to plate with carrots.
- Drizzle another 2 tablespoons of clarified butter to pot, add diced onions and ginger. Cook until fragrant, about 3 minutes. Pour in white wine to deglaze the pot, scraping up all the browned bits at the bottom of the pot. Add lamb, carrots, broth, harissa, lemon peel, figs, and tomatoes. Make sure there is enough liquid to cover the lamb. Stir and bring to a boil. Once it comes to a boil, lower to a simmer, cover and cook for 1 1/2 hours. (Stirring once or twice to make sure it doesn't stick to the bottom or dry out.) Add garbanzos, mint, and cilantro. Cover and simmer another 20 minutes.
- Remove cover and simmer until juices thicken about 10 minutes. If you want it thicker let it simmer longer. If too thick add a bit of water.
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