Moroccan Lamb Stew
Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon paprika
  • 3/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 2-3 pounds lamb shoulder, cubed into 1-inch pieces
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 cups beef broth or stock
Related recipes

Moroccan Chicken Stew

Moroccan Beef Tagine

Lamb Kebabs with Moroccan Spices

Steps
  1. Heat the olive oil in a large Dutch oven over medium heat.
  2. Add the onion and sauté until softened and lightly browned, about 6 minutes.
  3. Add the garlic, cumin, ginger, cinnamon, paprika, turmeric and cayenne pepper (if using). Sauté for 1 minute.
  4. Add the cubed lamb and cook until lightly browned on all sides.
  5. Add the diced tomatoes and beef broth or stock. Bring to a boil then reduce heat to low and simmer for 1 hour or until the lamb is tender.
  6. Serve with couscous or rice.
Tags
lamb stew
Moroccan
couscous
slow cooker
stew
dinner
one pot meal
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