Moroccan Lamb Stew


Moroccan Lamb Stew Recipe

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Moroccan Lamb Stew Recipe

When I think about this delicious Moroccan Lamb Stew recipes the first thing that comes to mind is the spices.A fixture on the ancient spice route, Morocco has adopted the abundance of globally imported spices from traders around the world, which have worked their way into local kitchens for centuries. Moroccan dishes are layered with sweet and spicy, earthy, and bright flavors that reflect the vast array of spices available in local Moroccan markets. It’s best to use whole spices that are freshly ground just before cooking, if possible. But if you buy them pre-ground, that’s perfectly fine—just make sure they’re under a year old to ensure they’re fresh and will pack the most flavor.



There are a few spices that define Moroccon cooking and are not far from the everyday spices we store in our food cupboards. These spices are cumin, saffron, turmeric, ground ginger, cardamom, hot red peppers, paprika, and cinnamon. This Moroccan Lamb Stew recipe combines most of the Moroccan spices to bring you a flavor unique to Moroccan cooking. We tried different variations and finally found a good balance between local ingredients and Moroccan spices.



We hope our readers will enjoy this Moroccon Lamb Stew recipe and we invite you to share your feedback with us. Maybe you tried a different variation of this Moroccon lamb recipe and we would love to hear what you did.



Thanks for reading and enjoy this Moroccon Lamb Recipe.


Recipe Info


Yield

Serves: 6

Nutrition

Calories: 159
Carbs: 12g
Fat: 18g
Protein: 14g

Cooking Times


20 min
Preparation Time
0 Hours and 20 Minutes
90 min
Cook Time
1 Hours and 30 Minutes
110 min
Total Time
1 Hours and 50 Minutes

Preparation


Ingredients

Directions

  1. In a mixing bowl, combine the cumin, coriander, and paprika and mix through the flour. Season with salt and pepper. Add the lamb shanks to the mixture and share to coat well. Remove the lamb shanks and skare off any excess flour
  2. heat a little olive oil in a frying pan, add the coated lamb shanks, and fry until evenly browned
  3. Reduce the heat, add the onion, red peppers, garlic, celery sprigs, and carrots and fry until the onions are soft and brown
  4. Add the tomatoes and stock and simmer for one hour until the meat becomes tender
  5. Add the apricots and simmer for another 15 to 20 minutes, or until the apricots become soft and plump
  6. Mix through the grated lemon peel and parsley. Serve with couscous. Enjoy!

Current Rating

5.00

5.00 from 4

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Latest Comments

Jan Henekom
Living in South African and returning from my third trip to Morocco. Now I have all the spices I need and prepared this Moroccan lamb recipe outside over the coals in a three-legged pot. What a social event and the family loved this recipe. Beyond delicious. I loved the twist with the apricats. Makes it local. 5.00

Leonard Sprice
Great recipe. Nice and spicy 🌶️🌶️, just the way I like it. Loved it! 5.00

Sharlene Ross
Wonderful Moroccan Lamb Recipe. We tried different lamb cuts and the lamb shanks definitely works best. We also added potatoes, it works well to absorb all the Moroccan flavours and spices. 5.00

Brandon Taylor
We returned from a Moroccan trip less than a week ago. We were lucky to be able to buy spices from the vast markets available in Morocco. Not knowing what to do with all the spices and then luckily we found this Moroccan Lamb Recipe. What a treat. Thanks so much. 5.00

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