Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into 1-inch pieces
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/2 tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups beef broth
- 1/2 cup dried apricots, chopped
- 1/2 cup raisins
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven over medium-high heat. Add the lamb and brown on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
2. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
3. Add the cumin, coriander, cinnamon, paprika, ginger, turmeric, and cayenne pepper to the pot and stir to combine. Cook for 1-2 minutes until fragrant.
4. Add the diced tomatoes, chickpeas, beef broth, apricots, raisins, and the browned lamb to the pot. Stir to combine.
5. Bring the stew to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender and the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve the stew hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 480
Fat: 19g
Carbohydrates: 38g
Protein: 38g
Sodium: 860mg
Fiber: 8g
Sugar: 20g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken
- Dried apricots can be substituted with prunes or dates
- Raisins can be substituted with currants or chopped dried figs
Variations:
- Add chopped carrots, celery, and/or potatoes to the stew for extra vegetables
- Use a slow cooker instead of a Dutch oven for a hands-off cooking method
Tips and tricks:
- Browning the lamb before adding it to the stew adds extra flavor and helps to seal in the juices.
- If the stew is too thick, add more beef broth or water to thin it out.
- For a richer flavor, use bone-in lamb instead of boneless.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with crusty bread or pita for dipping in the stew.
- Pair with a side salad of mixed greens and a lemon vinaigrette.
Suggested side dishes:
- Couscous
- Roasted vegetables
- Grilled eggplant
Troubleshooting advice:
- If the stew is too thin, simmer it uncovered for a few more minutes to reduce the liquid.
- If the stew is too spicy, reduce the amount of cayenne pepper or omit it altogether.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Moroccan cuisine is known for its bold flavors and use of spices like cumin, coriander, and cinnamon. Stews like this one are a staple in Moroccan cooking, often made with lamb or beef and served with couscous.
Flavor profiles:
This stew is savory and slightly sweet, with warm spices like cinnamon and cumin and a hint of heat from the cayenne pepper.
Serving suggestions:
Serve the stew in individual bowls with a side of couscous and a sprinkle of chopped fresh parsley on top.
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Region: Moroccan