Ingredients for Moroccan Slow Cooked Lamb
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp salt
- Fennel Seed
- 1/4 tsp cayenne pepper (optional)
- Ground Black Pepper
- Boneless Lamb Shoulder
- Olive Oil
- 1 large onion, chopped
- 2 tbsp tomato paste
- Low Sodium Chicken Broth
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- Dried Apricot
- Plum Tomatoes
- 2 cinnamon sticks
- Fresh Ginger
- Zest of 1 lemon
- Fresh Cilantro
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How to Make Moroccan Slow Cooked Lamb
- In a large bowl, whisk together 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, 1/2 tsp cinnamon, 1/4 tsp cayenne pepper (optional), and 1 tbsp salt.
- Add 2 lbs boneless lamb shoulder, cut into 2-inch cubes, to the bowl and toss to coat thoroughly with the spice mixture.
- Heat 2 tbsp olive oil in a heavy large skillet over medium-high heat.
- Working in batches, add the lamb to the skillet and brown on all sides, about 8 minutes per batch, adding 2 more tbsp olive oil between batches. Transfer browned lamb to a separate bowl.
- Add 1 large onion, chopped, and 2 tbsp tomato paste to the drippings in the skillet.
- Reduce heat to medium and sauté until the onion is softened, about 5 minutes.
- Add 2 cups lamb broth, 1 (15-ounce) can garbanzo beans, rinsed and drained, 1 cup dried apricots, chopped, 1 (14.5-ounce) can diced tomatoes, undrained, 2 cinnamon sticks, 1 inch ginger, peeled and minced, and the zest of 1 lemon. Bring to a boil, scraping up any browned bits from the bottom of the pan.
- Return the lamb to the skillet and bring to a boil.
- Reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.
- Uncover and simmer for another 20 minutes, or until the sauce has thickened to your desired consistency.
- Season with salt and pepper to taste.
- Transfer the lamb and sauce to a serving bowl.
- Garnish with fresh cilantro and serve with couscous or crusty bread.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
54g
Fat
95g
Carbs
12g
