Moroccan Lamb Stew

15 ingredients
13 steps

Ingredients

  • 1.5 lb of cubed stewing lamb
  • 4 Tbs olive oil
  • 2 yellow onions
  • 3 carrots
  • 1/2 cup of flour
  • salt and pepper
  • 3 cloves of garlic (minced)
  • 1 tsp ground cumin
  • 1/4 tsp saffron
  • 1 tbs minced ginger
  • 2 1/2 cup beef stock
  • 1 cup crushed tomatoes
  • 1 cup chopped dry dates
  • grated zest and juice of 1 orange
  • 2 Tbs fresh parsley

Directions

  1. 1
    Preheat oven to 350 degrees
  2. 2
    In dutch oven, heat 1 tbs oil
  3. 3
    Saute onions (5 min.) and carrots (3 min.) (medium heat)
  4. 4
    Set aside in a bowl
  5. 5
    Pat lamb dry
  6. 6
    Shake lamb in a plastic bag with flour, salt and pepper
  7. 7
    Add 3 tbs of oil to dutch oven and saute lamb (medium/high heat)
  8. 8
    Brown (4-5 min.) and set aside.
  9. 9
    Return onion and lamb to pot
  10. 10
    Add garlic, cumin, saffron and ginger
  11. 11
    Add stock and bring to boil
  12. 12
    Cover pot and bake 1-1.5 hrs.
  13. 13
    If sauce is too thin, remove meat and veggies and bring to a high boil

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