MOROCCAN SLOW-COOKED LAMB

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Moroccan Slow-Cooked Lamb image

Categories     Soup/Stew     Ginger     Lamb     Tomato     Stew     Dinner     Apricot     Chickpea     Winter     Cinnamon     Coriander     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 18

1 tablespoon ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons salt
1 teaspoon fennel seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces
4 tablespoons olive oil, divided
1 large onion, finely chopped
1 tablespoon tomato paste
2 cups low-salt chicken broth
1 15 1/2-ounce can garbanzo beans (chickpeas), drained
1 cup dried apricots (about 5 ounces)
2 large plum tomatoes, chopped
2 cinnamon sticks
1 tablespoon minced peeled fresh ginger
2 teaspoons (packed) grated lemon peel
2 tablespoons chopped fresh cilantro

Steps:

  • Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.
  • Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)
  • Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.

Khalia Thomas
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I love the flavor of this dish.


Liam DW05
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This dish is so easy to make.


Nati Magician
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I will definitely be making this dish again.


Salek Ahmed
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This dish is a keeper.


josh conneely
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I'm so glad I found this recipe.


INZMAM TAHIR
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This dish is perfect for a crowd.


Masibay Wernercastle
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I can't wait to make this dish again.


Ryan Lozinsky
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This dish is a must-try!


Behzad ali Ali
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5 stars!


Malebogo Gontse
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I would definitely recommend this recipe to others.


Andul Hamid
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This dish is perfect for a special occasion.


Jastin George
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I love the combination of spices in this dish. It's so unique and flavorful.


King Don
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This was my first time cooking lamb, and I was so impressed with how well this recipe turned out. The meat was so tender and juicy, and the sauce was flavorful without being overpowering.


Md Dinar
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I've made this dish several times now, and it's always a hit with my family and friends. It's so easy to make, and the results are always amazing.


gina firmature
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This lamb dish was absolutely delicious! The meat was so tender and flavorful, and the sauce was rich and savory. I served it over rice, and it was the perfect comfort food for a cold winter night.