Moroccan-Style Lamb
- Reviews 1
Ready In: 2 hrs
Serves: 4-6
Ingredients
- 1 tablespoon cumin
- 2 teaspoons coriander
- 2 teaspoons salt
- 1⁄2 teaspoon cayenne pepper (or to taste)
- black pepper (optional)
- 3 lbs lamb shoulder, cut into about 2-inch pieces (or smaller)
- 4 -6 tablespoons oil
- 2 onions, chopped
- 2 tablespoons garlic (or to taste)
- 1 tablespoon tomato paste
- 2 cups chicken broth
- 1 (15 ounce) can chickpeas, drained (garbonzo beans)
- 4 large plum tomatoes, chopped (or use one 28-ounce whole tomatoes, chopped and drained slightly in place of fresh tomatoes)
- 1 -2 cinnamon stick
- 2 teaspoons minced fresh ginger
- 1 1⁄2 cups dried apricots, coarsley chopped (or to taste)
- 3 tablespoons whipping cream (optional)
- cooked basmati rice or cooked rice
Directions
- In a bowl mix together cumin, coriander, salt, cayenne and black pepper (if using).
- Add in the lamb; toss well to coat.
- Heat oil in a large skillet or Dutch oven, and brown the lamb well on all sides, turning occasionally adding in more oil if needed; transfer lamb to a bowl.
- Add in onion and tomato paste to the drippings in the skillet and saute for about 5 minutes, then add in garlic and saute for 1 minute.
- Add in broth and chick peas, chopped tomatoes, cinnamon stick and ginger; bring to a boil, scraping up any browned bits with a wooden spoon.
- Add the browned lamb back to the skillet and bring to a boil.
- Reduce heat to low, cover and simmer until the lamb is tender (about 1-1/2 hours, or more or less) adding in the chopped apricots and seasoning with salt and pepper about 20 minutes before the finished cooking time.
- Add/stir in the whipping cream at this point and simmer for a couple of minutes, only for a creamier sauce if not just omit.
- Transfer the lamb and sauce to a bowl, and serve with cooked rice or couscous.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off