MOROCCON LAMB STEW
A taste of Moroccon cuisine at home with this sweet and savory lamb stew. Lamb is seared first for a flavorful surface crust and then it cooks in the oven with vegetables until fork tender.
Orange juice and apricots add the perfect sweetness and caramelized vegetables and toppings of olives, fresh parsley and mint complete the flavors.
▶️My entry for hosted by Danielle_in_the_kitchen. It’s a perfect one pot slow cooking Dutch oven dish– take your time to enjoy the cooking process and let the sweet and savory aromas infuse the surroundings. Happy Cooking!
1 ½ lb lamb boneless 1” cubes
Ground 1 tsp each cumin, ginger, cinnamon
3 tbsp olive oil
1 cup minced onion
2 cloves minced garlic
1 1/2 cup carrots, potatoes cut into ½-inch rounds
28 ounces tomatoes, canned diced
½ cup orange juice
¼ cup cut dried apricots
1 tbsp chicken bouillon
1 cinnamon stick
1 bay leaf
1 cup green olives
zest of one orange
Salt and Pepper
2 tbsp each parsley, mint chopped for garnish
1. Combine lamb, cumin, ginger and cinnamon.
2. In Dutch oven heat olive oil over medium heat and brown lamb on all sides, about 5 min each. Keep aside.
3. Next add onions and garlic, sauté until softened, about 5 min.
4. Add carrots and potatoes to the oven, cook for 5 min.
5. Add lamb, tomatoes, orange juice and zest, apricots, chicken bouillon, cinnamon stick and dried bay leaf.
6. Bring the stew to a boil, stirring gently with a wooden spoon to get up all brown bits from bottom of the pot.
7. When the stew comes to a boil, cover and move the Dutch oven to a preheated oven at 350 deg F for 1 hr. Check and stir every 20 minutes and add water if needed.
8. Add olives and zest. Season with salt and pepper to taste. Cook covered about 30 minutes more.
9. Serve stew hot with couscous and garnish with chopped parsley and mint.