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Moroccan Lamb Stew

Prep time 15 mins
Cook time 5 hrs, 30 mins
Yield 4 Servings
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.  

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

Nutrition Information

  • calories 606
  • fat 27 g
  • satfat 11 g
  • protein 59 g
  • carbohydrate 31 g
  • fiber 5 g
  • cholesterol 203 mg
  • sodium 1 mg

How to Make It

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

  2. 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.