Guide to Make Moroccan Lamb Stew

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, moroccan lamb stew. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Moroccan Lamb Stew is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Moroccan Lamb Stew is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have moroccan lamb stew using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Moroccan Lamb Stew:

1. Take 2 TBSP Canola Oil
2. Take 2 lb Cubed Lamb Stew Meat
3. Make ready 2 Garlic Cloves (Minced)
4. Get 1 Large Yellow Onion (Diced)
5. Get 4 Medium Carrots (Diced)
6. Prepare 2 Tsp Ground Coriander
7. Get 2 Tsp Ground Cumin
8. Make ready 1 Cinnamon Stick
9. Make ready 1 (15 oz) Can of Chickpeas (Rinsed and Drained)
10. Get 1 Cup Dried Apricots (Chopped)
11. Get 1/2 Cup Pimento-Stuffed Green Olives
12. Prepare 1 (15 oz) Can Diced Tomatoes
13. Make ready 2 Cups Beef Broth

Instructions

Steps to make Moroccan Lamb Stew:

1. In a large Dutch Oven on medium high heat, heat oil. Season lamb with salt and pepper and add to Dutch oven. Cook until well browned, 10 - 15 minutes. Transfer to a plate lined with paper towels to drain.
2. Add garlic, onion, and carrots and saute until onion softens, about 5 minutes. Add the coriander, cumin, and cinnamon stick. Cook until fragrant, about 30 seconds.
3. Add the chickpeas, apricots, green olives, tomatoes (with juices), reserved lamb, and beef broth. Bring to a boil over high heat, and then reduce the heat to medium low and simmer until lamb is very tender, 60 - 90 minutes. Discard the cinnamon sticks. Taste and adjust seasoning if necessary.
4. Nutrition per serving: 495 calories, 38g protein, 46g carbs, 10g fiber, 16g fat.

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