MOROCCAN LAMB STEW
If you’re looking for a comforting dish to make your whole house smell insanely delicious, then this lamb stew is for you! It is full of warm aromatics that you will start salivating before you even sit down to the dinner table.
The best part is that this recipe is so simple and with just a few interesting ingredients takes on flavors that you might not usually find in your typical weeknight meal. It will taste like you’ve been slaving for hours.
We recommend pairing it with some cauliflower rice to soak up all that delicious flavor and round out a perfectly balanced meal.
INSTRUCTIONS (yield: 3-4 servings)
2 tbsp olive oil
1 lb lamb cubes
1 tsp salt
1 medium yellow onion, diced
4 carrots, sliced diagonally in 1-inch pieces
2 medium sweet potato, diced into 1-inch pieces
2 tsp ras el hanout*
8 dried apricots, halved
28 oz can diced tomatoes
2 cups water
1 cinnamon stick
1 bay leaf
*Ras el hanout is a spice blend of warm aromatic spices typical in North African cuisine. You can buy it pre-made or make your own using any recipe you find online!
DIRECTIONS
Season lamb with 1/2 tsp salt.
In a dutch oven, heat 1 tbsp oil over medium-high heat, add lamb cubes and sear to get them browned on all sides.
Remove lamb to a plate. Pour in rest of olive oil and add in the onion, carrots, and sweet potato and season with ras el hanout. Sauté vegetables to get them tender. About 4-5 minutes.
Pour in tomato with juice and water. Using a wooden spoon, scrape the bottom of the pot to deglaze it and mix. Add in apricot, cinnamon stick and bay leaf. Bring liquid to boil for 3-5 minutes. Then reduce to simmer and cover for 30 minutes. Remove cover and continue to cook for another 20 minutes.
4Q Journaling Guide: This recipe counts as a high fat protein, starch, and some of your non-starchy vegetables. Pair with more non-starchy vegetables to complete your lunch or dinner!