Moroccan Stew

We blog about this recipe here.

Moroccan Stew

If making this with lamb, you might want to prepare this one day ahead of time so that the flavors blend and the fat congeals and can be removed from the top.  If you want a vegetarian recipe, just omit the lamb, reduce the water to 1 cup, and cook for only about 1/2 hr, adding the chickpeas and raisins at the beginning.  Should you happen to have the Moroccan spice mixture Ras el Hanout on hand, use 1T+ of it, rather than the ground spices listed. 

  • 2 lbs lamb shoulder, cut into about 1 1/2″ cubes (optional)
  • 3 T butter
  • 1 small onion, diced (about 1/3 cup)
  • 4 cloves garlic, minced
  • 1 tsp black pepper
  • 1-2 tsp Diamond kosher salt
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp cumin (optional)
  • 1/4-1/2 tsp red pepper flakes
  • 1 14-oz can diced tomatoes
  • 1 15-oz can chickpeas, drained and rinsed
  • 1/2 c raisins – or chopped dates or apricots
  • 1/4 cup chopped fresh parsley
  • 2 T lemon juice
  • Cooked couscous, for serving

In a Dutch oven, melt the butter over low heat. Add the lamb – if you’re using it, onion, garlic, and all the ground spices and the pepper flakes, and cook over low heat, stirring frequently, for about 5 minutes. (Do not allow the meat to brown.)

Add tomatoes and 2 cups water; bring just to a simmer, then reduce the heat to low, cover and simmer gently until the lamb is very tender, about 1 hour 15 minutes.  If you’re serving it the next day, cool to room temperature; refrigerate overnight – then scoop off the orange layer of fat on the top.

When ready to serve, place the pot over medium-low heat, add the chickpeas, and bring the stew to a simmer. Continue to cook, uncovered, for about 10 minutes, then add the raisins and simmer a few minutes more – until the raisins are nice and plump; add a little more water, if needed. Remove from heat, stir in the parsley and lemon juice, add more salt, if needed.  Serve on top of couscous.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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