Moroccan-Style Lamb

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement