Moroccan LAMB, COUSCOUS & CHICKPEA STEW! Delicious Family Dinner! Recipe by Always Yummy!

lamb shoulder

🥗Healthier: lean beef

💰Cheaper: chicken thighs

Chicken thighs are more affordable and still provide rich flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

dried apricots

🥗Healthier: raisins

💰Cheaper: dried figs

Dried figs are often cheaper and add sweetness.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are a budget-friendly nut alternative.

Cut the lamb into small pieces, onion into half rings, carrot into round slices.

Heat a stockpot over high heat, add the olive oil then the lamb and fry over high heat for 3-4 minutes flipping occasionally.

Add the onion and carrot and fry over medium heat for 3-4 minutes.

Add the chopped tomatoes, dried apricots, canned chickpea, ground caraway, black and red pepper, ground coriander, chopped ginger, minced garlic, 1 tsp of salt, a stick of cinnamon and 1 cup / 250 ml of water and stir.

Bring to a boil, reduce the heat to low, cover with a lid and braise for 1 hour 30 minutes.

Pour the couscous with 2 cup / 450 ml of boiling water, leave for 5 minutes, then salt and pepper to taste and stir.

Add the chopped-up fresh parsley to the lamb and stir.

Lay out the Moroccan lamb on a serving plate and serve to the table with couscous.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens