Moroccan-style Lamb Stew

Ingredients

In this Moroccan adaptation of the Portuguese Ensopado de Borrego, we incorporate the distinct flavors and spices of Moroccan cuisine. The original dish is traditionally prepared with Portuguese spices and ingredients, while our version features a blend of Moroccan spices such as cumin, coriander, and paprika. Additionally, we include Moroccan vegetables like carrots and potatoes to enhance the flavors and textures of the stew. We alse have the original recipe for Ensopado de borrego, so you can check it out.

• 1.5 kg (3.3 lbs) lamb, cut into chunks 1.5 kg (3.3 lbs) lamb, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 cinnamon stick 1 cinnamon stick
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 500 ml (2 cups) lamb or vegetable broth 500 ml (2 cups) lamb or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the lamb chunks to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, paprika, turmeric, and cinnamon stick. Cook for a minute to release the aromas.
4. 4.
   Add the sliced carrots, diced potatoes, diced tomatoes, and lamb or vegetable broth to the pot. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Remove the cinnamon stick before serving. Garnish with fresh cilantro.

Treat your ingredients with care...

• Lamb — Choose tender cuts of lamb, such as shoulder or leg, for the best results. Trim any excess fat before cooking.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor. Simply heat them in a dry skillet over medium heat until fragrant, then grind.
• Coriander — For a fresher taste, use freshly ground coriander seeds instead of pre-ground powder.
• Cinnamon stick — If you don't have a cinnamon stick, you can substitute with 1/2 teaspoon of ground cinnamon.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant flavor.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb chunks in a mixture of olive oil, garlic, and Moroccan spices for a few hours before cooking.
• If you prefer a spicier stew, add a pinch of cayenne pepper or a chopped chili pepper to the pot.
• Serve the stew with a side of fluffy couscous or crusty bread to soak up the delicious broth.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will continue to develop and intensify.
• Feel free to customize the vegetables in the stew based on your preferences. Bell peppers, zucchini, or butternut squash would all be great additions.

Serving advice

Serve the Moroccan-style Lamb Stew hot in deep bowls. Garnish with fresh cilantro for a pop of color and added freshness. Accompany the stew with a side of couscous or crusty bread to complete the meal.

Presentation advice

To enhance the presentation of the Moroccan-style Lamb Stew, place a cinnamon stick on top of each serving. Sprinkle some paprika or ground cumin over the stew for an extra touch of color. Serve the stew in traditional Moroccan-style bowls or tagines for an authentic touch.