1/2 Photos of Moroccan Lamb Stew
2 hrs 45 mins
Slain's Girl's Note:
I came across this recipe some years ago in a woman's magazine and it has become a huge hit with my family. It takes a while to prepare, but it is well worth it! This recipe makes quite a large batch, so you can freeze some for meals at a later stage.
My Private Note
Units: US | Metric
- 45 ml olive oil
- 1 5/8 kg lamb, cut into medium sized chunks (the knuckles work best)
- 20 ml mustard powder
- 20 ml ginger
- 30 ml coriander
- 3 cinnamon sticks
- 65 ml brown treacle, sugar
- 2 large onions, chopped
- 45 ml soy sauce
- 50 ml Thai sweet chili sauce (or to taste)
- 900 ml beef stock, prepared ahead of time
- 65 ml honey
- 500 g butternut squash, cubed
- 500 g sweet potatoes, cubed
- 10 ml cornflour, for thickening if necessary
- 125 ml parsley, chopped, for garnishing
- 1Heat the oil in a very large pot.
- 2Add the meat, ginger, mustard, coriander, cinnamon and sugar. Brown lightly.
- 3Add the onions and saute until translucent. Add the soy sauces, sweet Thai chilli sauce, stock and honey. Bring to the boil.
- 4Reduce heat, cover and simmer for 1 - 1 1/2 hours or until the meat is tender. Stir frequently to prevent sticking and replensh liquids as necessary with water.
- 5Add the butternut & sweetpotato and cook for a further 15 - 20 minutes or until cooked through and tender.
- 6Check and adjsut seasoning. Use the cornflour to thicken only if necessary.
- 7Sprinkle with parsley to garnish and serve with brown rice, couscous or a selection of steamed vegetables.
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Nutritional Facts for Moroccan Lamb Stew
Serving Size: 1 (322 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 499.6
- Calories from Fat 229
- Total Fat 25.5 g
- Saturated Fat 7.6 g
- Cholesterol 85.8 mg
- Sodium 840.5 mg
- Total Carbohydrate 38.8 g
- Dietary Fiber 6.2 g
- Sugars 16.6 g
- Protein 30.7 g