Moroccan Lamb Stew | Slow Cooked Lamb with Apricots & Chickpeas | One Pot Dinner Recipe #lambstew

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric adds color and flavor at a lower cost.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and quicker to cook.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds provide crunch at a lower price.

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

Add 2 tablespoons of olive oil to a heated dutch oven or oven-proof saucepan.

Add chopped onions and sauté gently until they reach a light golden color.

Add diced potatoes and carrots; cook for 3-4 minutes, stirring to prevent sticking.

Add 1 teaspoon of salt and 0.5 teaspoon of black pepper.

Add 4 cloves of chopped garlic and mix; cook for another minute.

Transfer the par-cooked vegetables into a separate dish.

In the same pan, add 1-2 tablespoons of olive oil.

Add cubed lamb and cook for 2-3 minutes until it begins to brown.

Add 1 teaspoon of salt and 0.5 teaspoon of black pepper to the lamb.

Add 1 stick of cinnamon, 1 large bay leaf (or 2 small), 1.5 teaspoons of allspice, 0.5 teaspoon of ground ginger, and 1.5 teaspoons of rasa lemon.

Add 0.5 cup of chopped apricots and stir the seasonings.

Add the vegetables back into the pan and then add chopped tomatoes.

Pour in approximately 3 cups of beef stock and bring the liquid to a boil.

Once boiling, cover the pot with a lid and place it in the oven to cook for 1 hour.

After 1 hour, remove the saucepan from the oven and stir in the chickpeas.

If the stew is becoming dry, add in some hot water as needed.

Cover the saucepan again and return it to the oven to cook for another 20 minutes.

Let the stew breathe and cool down for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens