Moroccan Lamb and Vegetable Stew

Ingredients

• 2 pounds (900g) lamb shoulder, cut into chunks 2 pounds (900g) lamb shoulder, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 zucchinis, sliced 2 zucchinis, sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (14 ounces) diced tomatoes 1 can (14 ounces) diced tomatoes
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 24g, 8g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the ground cumin, coriander, turmeric, cinnamon, paprika, salt, and black pepper to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the lamb to the pot and add the sliced carrots, zucchinis, and diced red bell pepper. Stir to combine.
5. 5.
   Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Serve the Moroccan Lamb and Vegetable Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with some marbling as it will add flavor and tenderness to the stew.
• Ground cumin — Toasting the cumin seeds before grinding them will enhance their aroma and flavor.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant color and fresh taste.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper.
• If you prefer a thicker stew, you can add a tablespoon of tomato paste.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Moroccan Lamb and Vegetable Stew with a side of fluffy couscous or crusty bread to soak up the delicious flavors. It pairs well with a fresh green salad or a tangy yogurt sauce.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro leaves and a drizzle of olive oil for an appetizing presentation. Serve it in a rustic clay pot or a deep bowl to showcase the vibrant colors of the vegetables.