If you're looking for a hearty and flavorful dish to try tonight, look no further than this Moroccan lamb stew recipe. Made with tender chunks of lamb, aromatic spices, and a variety of vegetables, this stew is sure to be a crowd-pleaser.
Ingredients:
- 2 lbs lamb shoulder, cut into chunks
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 1 cup chicken or vegetable broth
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 2 tbsp olive oil
Instructions:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the lamb and brown on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
- Add the onion to the pot and sauté until soft and translucent, about 5 minutes.
- Add the garlic, carrots, celery, and red bell pepper to the pot and sauté for another 5 minutes.
- Add the canned tomatoes, chicken or vegetable broth, paprika, cumin, coriander, cinnamon, cayenne pepper, and salt to the pot. Stir to combine.
- Return the lamb to the pot and bring the stew to a simmer.
- Reduce the heat to low, cover the pot, and let the stew simmer for 2-3 hours, or until the lamb is tender and falls apart easily.
- Serve the stew hot, garnished with fresh parsley if desired.
This Moroccan lamb stew is a great option for a cozy night in or for serving to guests. The combination of spices and vegetables creates a complex and satisfying flavor that will have everyone coming back for seconds. Enjoy!
