![Moroccan Lamb and Vegetable Stew](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/moroccan-lamb-and-vegetable-stew--21e2167e-933b-406a-88f6-b27c50d80d01.png)
Recipe
Moroccan Lamb and Vegetable Stew
Savory Delight: Moroccan Lamb and Vegetable Medley
4.5 out of 5
Indulge in the rich flavors of Moroccan cuisine with this delectable Lamb and Vegetable Stew. Bursting with aromatic spices and tender meat, this dish is a true representation of the vibrant and diverse Moroccan culinary heritage.
Metadata
Preparation time
20 minutes
Cooking time
1.5 to 2 hours
Total time
1 hour and 50 minutes to 2 hours and 20 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Mediterranean diet, Gluten-free, Dairy-free, Low-carb, Paleo
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Keto, Nut-free, Soy-free
Ingredients
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2 pounds (900g) lamb shoulder, cut into chunks 2 pounds (900g) lamb shoulder, cut into chunks
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2 tablespoons olive oil 2 tablespoons olive oil
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1 onion, finely chopped 1 onion, finely chopped
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3 cloves of garlic, minced 3 cloves of garlic, minced
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2 teaspoons ground cumin 2 teaspoons ground cumin
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2 teaspoons ground coriander 2 teaspoons ground coriander
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1 teaspoon ground turmeric 1 teaspoon ground turmeric
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1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
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1 teaspoon paprika 1 teaspoon paprika
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1 teaspoon salt 1 teaspoon salt
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1/2 teaspoon black pepper 1/2 teaspoon black pepper
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2 carrots, peeled and sliced 2 carrots, peeled and sliced
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2 zucchinis, sliced 2 zucchinis, sliced
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1 red bell pepper, diced 1 red bell pepper, diced
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1 can (14 ounces) diced tomatoes 1 can (14 ounces) diced tomatoes
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2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
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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
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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.
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2.In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
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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.
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4.Return the lamb to the pot and add the sliced carrots, zucchinis, and diced red bell pepper. Stir to combine.
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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.
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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.
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