Spicy Moroccan Lamb Stew

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken thighs are lower in fat, while beef chuck is often less expensive.

raisins

🥗Healthier: dried apricots

💰Cheaper: sultanas

Dried apricots offer a unique flavor and are often more nutritious.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and water with seasoning is a budget-friendly option.

Preheat the oven to 350 degrees Fahrenheit.

Place a frying pan over medium heat and add the olive oil.

Add black pepper, cinnamon, chipotle powder, ground cumin, and coriander and stir until fragrant.

Add the garlic and chopped onion to the frying pan then stir to coat with the spices.

Cook the onions until translucent then add the cubed lamb.

Stir and cook for 5 minutes until the lamb is cooked through.

Transfer the lamb mixture into an oven-proof casserole dish. Add the jalapeno pepper, brown sugar, sliced dates, raisins, olives, cardamom pods, paprika, salt, chickpeas, fresh chopped tomatoes, and tinned tomatoes. Stir well to combine.

Cook in preheated oven for 1 hour, checking after 30 minutes to ensure it has not dried out. Add one cup of water if necessary.

Serve with boiled rice or flat breads and top with toasted almonds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens