Spicy Moroccan Lamb Stew
Hearty and flavorful - serve over rice to make it a meal
Servings 6 servings
Calories 722kcal
Ingredients
- 1 tablespoon olive oil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon chipotle powder
- 1 teaspoon cumin powder
- 1/2 teaspoon ground coriander
- 1 clove garlic
- 1 onion chopped
- 4 cups lamb cubed
- 1 tablespoon brown sugar
- 5 dates de-stoned and sliced
- 1/4 cup raisins
- 1 cup olives
- 1 jalapeno pepper diced
- 2 tomatoes chopped
- 4 cardamom pods
- 14 ounces chickpeas
- 14 ounces tinned tomatoes
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1/4 cup toasted sliced almonds for garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Place a frying pan over medium heat and add the olive oil.
- Add black pepper, cinnamon, chipotle powder, ground cumin, and coriander and stir until fragrant.
- Add the garlic and chopped onion to the frying pan then stir to coat with the spices.
- Cook the onions until translucent then add the cubed lamb.
- Stir and cook for 5 minutes until the lamb is cooked through.
- Transfer the lamb mixture into an oven-proof casserole dish. Add the jalapeno pepper, brown sugar, sliced dates, raisins, olives, cardamom pods, paprika, salt, chickpeas, fresh chopped tomatoes, and tinned tomatoes. Stir well to combine.
- Cook in preheated oven for 1 hour, checking after 30 minutes to ensure it has not dried out. Add one cup of water if necessary.
- Serve with boiled rice or flat breads and top with toasted almonds.
Video
Notes
Note: This recipe can also be prepared in a slow cooker by adding all of the ingredient and cooking according to the machines instructions.
Nutrition
Calories: 722kcal | Carbohydrates: 41g | Protein: 36g | Fat: 47g | Saturated Fat: 17g | Cholesterol: 115mg | Sodium: 739mg | Potassium: 1027mg | Fiber: 10g | Sugar: 14g | Vitamin A: 839IU | Vitamin C: 17mg | Calcium: 129mg | Iron: 7mg