Moroccan Lamb Stew
A fragrant and hearty Moroccan-style lamb stew featuring tender meat slow-cooked with warm spices, fresh herbs, and sweet carrots. This rich stew combines traditional North African flavors with tender lamb and aromatic ingredients like cinnamon, ginger, and orange.
Ingredients
- •2 pounds lamb stew meat, cut into 1-inch cubes
- •1 teaspoon sea salt
- •½ teaspoon black pepper
- •½ teaspoon ground cinnamon
- •2 tablespoons coconut oil
- •1 small onion
- •4 cloves garlic
- •1 piece fresh ginger
- •2 tablespoons fresh rosemary
- •1 tablespoon apple cider vinegar
- •½ cup bone broth
- •½ cup water
- •2 small oranges
- •4 cups carrots
- •2 tablespoons fresh dates
- •½ cup fresh cilantro
- •garnish
Cooking Instructions
- 1.
In a medium-size bowl, season the meat evenly with the salt, pepper, and cinnamon.
5 min
- 2.
In a large cooking pot on medium, heat the coconut oil and brown the meat, 2 to 3 minutes per side.
10 min
- 3.
Add the onion and cook for 3 minutes, or until it begins to brown slightly.
3 min
- 4.
Add the garlic, ginger, and rosemary and cook until fragrant, another couple of minutes.
2 min
- 5.
Add the apple cider vinegar, bone broth, water, orange zest and juice, carrots, and dates and bring to a boil.
10 min
- 6.
Reduce the heat to medium-low, cover, and cook for about 1 1/2 hours, or until the lamb reaches the desired tenderness.
90 min
- 7.
Serve warm garnished with cilantro.
2 min
