Moroccan Lamb Stew
This recipe makes the best lamb stew. Comforting, fall-apart tender braised lamb with lots of veggies, chickpeas and warm Moroccan flavours. Serve it with rice or couscous.
Serves
2
Cooking Time
75 mins
Cuisine
Moroccan
Ingredients
- ½ kg of lamb
- 1 tbsp. cumin powder
- Freshly ground black pepper
- 1 tsp. thyme
- Salt to taste
- 4 tbsp. olive oil
- 3 onions, chopped
- 1 carrot, cubed
- 1 celery stick, diced
- 3 garlic cloves, sliced thinly
- 1 canned tomatoes
- ½ cup of bone broth
- Half cup of prunes
- Half cup of apricots
Instructions
- Mix together lamb, cumin, black pepper, thyme, and salt.
- Heat up olive oil in a pot. Sauté together the onions and garlic until soft.
- Add in meat, then carrot, celery, tomatoes and bone broth as well as the prunes and apricots.
- Simmer for one hour on moderate heat until the meat has become tender.
- Add salt and black pepper to taste.
- Serve and enjoy.
