Moroccan Lamb Stew
This warm Moroccan lamb stew features tender lamb, sweet apricots, and hearty chickpeas, all simmered in a rich sauce perfect for serving over couscous.
Ingredients
Main ingredients
- 2 lbs lamb shoulder, cut into chunks Use bone-in for extra flavor if desired.
- 2 tablespoons olive oil
- 1 onion chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 cup chicken or beef broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup dried apricots, chopped Can substitute with raisins or prunes if preferred.
- 1 cup diced tomatoes
- Fresh cilantro for garnish
- Couscous for serving Can substitute with gluten-free options.
Instructions
Preparation
- In a large tagine or heavy pot, heat the olive oil over medium heat. Add the onions and garlic, sautéing until soft.
- Add the lamb chunks and brown on all sides.
- Stir in the spices (cumin, coriander, cinnamon, ginger, paprika), salt, and pepper, mixing well.
- Pour in the broth, and add the chickpeas, dried apricots, and diced tomatoes.
Cooking
- Cover and simmer on low heat for about 2-3 hours, or until the lamb is tender.
Serving
- Serve the tagine over fluffy couscous and garnish with fresh cilantro.
Notes
Brown the lamb well for better flavor. Use low heat and cook slowly for tender meat. For a quicker meal, consider using a pressure cooker to cut cooking time.