Moroccan Lamb Stew

Moroccan Lamb Stew Recipe
This Moroccan slow-cooker lamb stew features lamb stew meat, flavorful spices, apricots, and hearty root vegetables like parsnips and carrots. Serve with rice or couscous.  

Yield:

4 Servings

Recipe Time

Prep: 15 Minutes
Cook: 5 Hours, 30 Minutes

Nutritional Information

Calories 606
Fat 27 g
Satfat 11 g
Protein 59 g
Carbohydrate 31 g
Fiber 5 g
Cholesterol 203 mg
Sodium 1 mg

Ingredients

2 1/2-3 lb. lean lamb stew meat, cut in 1-inch pieces
3 tablespoons flour
1 1/4 teaspoons kosher salt
1/4 teaspoon pepper
2 tablespoons unsalted butter
2 cups chicken broth
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon cayenne
1 large onion, chopped
12 dried apricots
1/4 cup raisins
3 slender carrots, peeled and cut in 3/4-inch pieces
2 medium parsnips, peeled and cut in 3/4-inch pieces

Preparation

Place lamb in a bowl; toss with flour, 1/2 tsp. salt and pepper.

Melt butter in a large skillet over medium-high heat. Add half of lamb and cook until browned, about 7 minutes. Transfer to a slow cooker. Repeat with remaining lamb. Pour broth into skillet, add remaining 3/4 tsp. salt and scrape pan with a wooden spoon. Add liquid, spices, onion, apricots, raisins, carrots and parsnips to slow cooker. Cover and cook over low heat until lamb is tender, about 5 1/2 hours.

Note:

November 2005
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