Ingredients for Moroccan Style Lamb
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt (plus more to taste)
- Cayenne Pepper
- 1/2 teaspoon black pepper (plus more to taste)
- Lamb Shoulder
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- Chicken Broth
- Chickpeas
- Plum Tomatoes
- 1 cinnamon stick
- Fresh Ginger
- Dried Apricots
- ½ cup heavy cream (optional)
- Cooked Basmati Rice
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How to Make Moroccan Style Lamb
- In a medium bowl, combine 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon salt, 1/2 teaspoon cayenne pepper (optional, adjust to taste), and 1/2 teaspoon black pepper.
- Add 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes, to the spice bowl. Toss to coat thoroughly.
- Heat 2 tablespoons olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb cubes in batches, ensuring not to overcrowd the pot. Set aside the browned lamb.
- Add 1 large onion, chopped, to the pot and sauté for 5 minutes until softened. Stir in 2 tablespoons tomato paste and cook for 1 minute more.
- Add 4 cloves garlic, minced, and cook for 30 seconds until fragrant.
- Pour in 1 ½ cups lamb broth, 1 (15-ounce) can chickpeas (drained and rinsed), 1 (14.5-ounce) can diced tomatoes (undrained), 1 cinnamon stick, and 1 tablespoon grated fresh ginger.
- Bring to a boil, scraping up any browned bits from the bottom of the pot.
- Return the browned lamb to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour and 40 minutes, or until the lamb is very tender.
- About 20 minutes before the end of cooking time, stir in ½ cup dried apricots, chopped, and season with additional salt and pepper to taste.
- Stir in ½ cup heavy cream (optional) during the last couple of minutes of cooking for a creamier sauce.
- Remove the cinnamon stick before serving. Serve hot over basmati rice or couscous.
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
123g
Fat
170g
Carbs
22g
