Moroccan Spiced Lamb Stew
A hearty and warming stew, packed with rich Moroccan spices and tender pieces of lamb.
Ingredients - Serves 6
- Salt and pepper - To taste
- Fresh coriander - A handful, chopped
- Chickpeas - 1 can, drained and rinsed
- Carrots - 2, chopped
- Chicken stock - 4 cups
- Tomatoes - 1 can, diced
- Cayenne pepper - 1/2 teaspoon
- Ground turmeric - 1 teaspoon
- Ground cinnamon - 1 teaspoon
- Ground coriander - 2 teaspoons
- Ground cumin - 2 teaspoons
- Garlic - 3 cloves, minced
- Onions - 2, chopped
- Olive oil - 2 tablespoons
- Lamb - 1 kg, diced
Let's Get Started
- Heat the olive oil in a large pot over medium heat.
- Add the lamb and brown on all sides. Remove from the pot and set aside.
- In the same pot, add the onions and garlic and cook until softened.
- Add the cumin, coriander, cinnamon, turmeric, and cayenne pepper and cook for a minute until fragrant.
- Return the lamb to the pot and add the tomatoes, chicken stock, carrots, and chickpeas. Bring to a boil, then reduce the heat and simmer for 1.5 hours, or until the lamb is tender.
- Season with salt and pepper and stir in the fresh coriander before serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Calories: 450
- Fat: 20g
- Carbs: 30g
- Protein: 35g
- Sodium: 800mg
- Sugar: 10g