Moroccan Lamb Stew

Moroccan Lamb Stew is a standard meal with fall-apart tender lamb, chickpeas, warm spices, apricots, and raisins. It’s an easy one-pot recipe!

Among the big distinctions between Lamb Stew and Moroccan Lamb Stew is the mix of sweet and mouthwatering in the Moroccan version. Utilizing dried fruit in addition to the mouthwatering ingredients provides your Supper a small sweetness that makes it entirely special to other stew recipes.

MOROCCAN LAMB STEW

This tasty Lamb Stew is absolutely flavor-packed. The warm spices completely season the lamb to make an abundant taste that’s simply irresistible. The added texture and flavor from the chickpeas and dried fruit make this stew unique to others however still simply as soothing and hearty.

Just like Ultimate Slow Cooker Beef Stew, Lamb Stew is splendidly filling and ideal to enjoy on cold nights. The stew warms you right up and will fill the entire house with the tasty smell of spices while it simmers on the stovetop.

This Lamb Stew recipe cooks low and sluggish. The longer the lamb cooks in the broth the more juicy and tender it gets. By the time the stew is done cooking in the dutch oven, the lamb meat is fork-tender and well worth the wait time.

MORE SOUP AND STEW RECIPES

WHAT IS The Very Best CUT OF LAMB FOR STEW?

You can get cuts of lamb meat from the butcher that’s currently cut into cubes for stew. Another choice is utilizing a lamb shoulder or lamb shank and sufficing yourself. Any of these cuts can come out hard and chewy if they aren’t cooked right. That’s why it is essential to start by sautéing the meat and then continue preparing the Lamb Stew nice and slow to make the meat as tender as it can be.

VARIATIONS ON MOROCCAN LAMB STEW

• More filling components: There are great deals of various components you can add to Lamb Stew to make it more filling. This is particularly fantastic if you’re making Moroccan Stew for a bigger group. Attempt putting in some sweet potatoes, potatoes, or couscous. You might also include some red lentils, green lentils, yellow lentils, or brown lentils.
• Broth: There are some changes you can make to the broth in Moroccan Chickpea Stew. Attempt using vegetable broth and chicken stock. You can likewise include gewurztraminer or balsamic vinegar for some flavor. To make the Lamb Stew more velvety mix in some Greek yogurt with the broth to make it a creamy stew recipe.
• Vegetable add-ins: Some other add-ins you can attempt in the Lamb Stew recipe are diced tomatoes, bell pepper, parsnips, and plum tomatoes.
• Flavor Add-ins: For some different flavors in the Moroccan Lamb Stew add in some parsley, bay leaf, cilantro, thyme, turmeric, paprika, or cinnamon sticks.

SLOW COOKER MOROCCAN LAMB STEW

• Start by burning the lamb in a cast-iron skillet. Season the lamb with salt and pepper and cook on all sides until browned.
  
  Once the lamb is browned put it in the slow cooker.
• Include the onion, garlic, carrots, beef broth, ginger, cumin, coriander, cinnamon, dried apricots, and raisins to the crock pot.
• Stir the ingredients, then cover the crock pot.
• Set the slow cooker to low and cook for 6 hours. It is essential to prepare on low so the lamb gets as tender as possible.
• Add in the chickpeas and cook in the slow cooker for another hour.

INSTANT POT MOROCCAN LAMB STEW

• Set the instant pot to sauté mode and include oil to the base of the pot.
• Brown the lamb in the instant pot.
• Add the onion, garlic, carrots, beef broth, ginger, cumin, coriander, cinnamon, dried apricots, and raisins to the instant pot and stir well.
• Seal the pot and pressure cook it for 15 minutes then by hand release the pressure.
• Include the chickpeas and cook for another 5 minutes to prepare the chickpeas.

WHAT TO SERVE WITH MOROCCAN LAMB STEW

HOW TO STORE MOROCCAN LAMB STEW

• Serve: Don’t leave Moroccan Chickpea Stew at room temperature level for more than 2 hours.
• Store: Once the Moroccan Stew has cooled you can put it in an airtight container in the refrigerator. It will keep well for 2-3 days.
• Freeze: You can freeze Moroccan Lamb Stew in an airtight container for 3-4 months.