Moroccan-Style Lamb Stew

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Serve the stew over whole wheat couscous, barley, or brown rice.

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  • 2 tbsp. vegetable oil
  • 1 1/2 lb. boneless lamb shoulder, cut into 1-inch chunks
  • 2 large onions, chopped
  • 1 clove garlic, minced
  • 1 can (14.5 ounces) crushed tomatoes
  • 1 c. chicken broth, store-bought or homemade
  • 1/2 c. golden raisins
  • 3/4 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground ginger
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. cinnamon
  • 1/2 c. chopped cilantro
  • 1/2 c. natural (unblanched) almonds, coarsely chopped, for serving

Directions

    1. Step 1In a Dutch oven or large skillet, heat the oil over medium heat. Add the lamb, working in batches if necessary, and cook until browned. With a slotted spoon, transfer the lamb to a bowl.
    2. Step 2Add the onions and garlic to the pan and cook, stirring occasionally, until the onions are tender, about 7 minutes.
    3. Step 3Return the lamb to the pan, along with the tomatoes, broth, raisins, coriander, cumin, ginger, salt, pepper, and cinnamon, and bring to a boil. Reduce to a simmer, cover, and cook until the lamb is tender, about 1 hour 30 minutes.
    4. Step 4Stir in the cilantro. Serve sprinkled with the almonds.

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