Tasting Party Recipes: How to Make Moroccan Spiced Lamb Stew, with Joey Altman | Pottery Barn

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken is lower in fat, while beef is often more affordable.

dried apricots

🥗Healthier: raisins

💰Cheaper: fresh peaches

Raisins provide sweetness with fewer calories, while peaches are often less expensive.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories, while canned beans are often cheaper and easier to find.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts offer healthy fats, while sunflower seeds are often less costly.

Marinate lamb with whole spices (all-spice, coriander, cumin seed), saffron, and olive oil; refrigerate for at least an hour.

Heat olive oil in a pan over medium-high heat; add onions and sauté until tender.

Add marinated lamb to the pan; let it brown on one side without stirring too much.

Once browned, add garlic and stir until fragrant.

Add chickpeas, dried apricots, raisins, harissa, canned tomatoes, and water to the pan.

Season with salt; bring to a simmer.

Cover and transfer to a 325-degree oven for two hours.

Serve with couscous garnished with yogurt sauce (mint, cilantro, red onions, sumac) and finely ground pistachios.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens