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Moroccan Inspired Lamb Stew
Prep Time
20 mins
Cook Time
20 mins
 
Author: delane
Ingredients
Stew
  • 2 tsp Ras El Hanout Moroccan Spice (I like McCormick or you can make your own)
  • 2 tsp crushed red pepper optional
  • 1.5  pounds lamb stew meat
  • 2 tablespoons olive oil
  • 1 cups chopped onions
  • 1 cup chopped carrots
  • 3 garlic cloves minced
  • 1 1/2 tablespoons peeled fresh ginger minced
  • 2 cups cups water
  • 1 large orange
  • 2 tablespoon apricot preserves I like Smuckers
  • 1 cup chopped dates I like Sunsweet
  • 1 can crushed tomatoes I like Hunts
  • 1/4 cup flour
  • salt and pepper1/4 cup chopped fresh parsley for garnish
  • 1/4 cup chopped fresh parsley for garnish
Ras El Hanout (Makes 2 tablespoons)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
Instructions
  1. In a heavy pot or Dutch oven, on medium heat, heat 1 tablespoon of the olive oil. Add the onions and sauté until softened, about 5 minutes. Add the carrots and cook until slightly softened, about 3 minutes more. Transfer to a bowl and set aside.
  2. Pat the lamb dry with paper towels. Place the flour in a large bowl or Ziploc bag and season with salt and pepper.
  3. Heat 1 tablespoon of oil in the pot over medium-high heat. Add the lamb and brown on all sides, 4 to 5 minutes for each batch. Transfer to a bowl and set aside.
  4. Add the lamb and brown on all sides, 4 to 5 minutes for each batch. Transfer to a bowl and set aside.
  5. Return the onion mixture to the pot. Add the Ras El Hanout, garlic, and ginger and stir to coat the meat and vegetables.
  6. Add the water and bring to a boil, stirring with a wooden spoon to scrape up the browned bits from the pan bottom.
  7. Add the tomatoes, dates, and orange zest and juice and bring to a boil over high heat.
  8. Stir in apricot preserves.
  9. Cover the pot and simmer for 1 to 1 1/2 hours. Garnish with the parsley.