SLOW COOKER MOROCCAN LAMB STEW
Warm up with our easy slow cooker lamb stew, with aromatic spices and bags of flavour. This simple, crowd-pleasing dish takes just 10 minutes to prep
Provided by Cassie Best
Categories Dinner, Main course
Time 9h10m
Number Of Ingredients 17
Steps:
- Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
- Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.
Nutrition Facts : Calories 488 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium
MOROCCAN SLOW-COOKED LAMB
Categories Soup/Stew Ginger Lamb Tomato Stew Dinner Apricot Chickpea Winter Cinnamon Coriander Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.
- Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)
- Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.
MOROCCAN LAMB STEW
Cinnamon, ginger, and dates add spicy, bright, sweet dimension to this warming lamb stew.
Provided by Izabella Wentz PharmD.
Categories HarperCollins Dinner Soup/Stew Stew Lamb Ginger Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free Cilantro
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a medium-size bowl, season the meat evenly with the salt, pepper, and cinnamon.
- In a large cooking pot on medium, heat the coconut oil and brown the meat, 2 to 3 minutes per side.
- Add the onion and cook for 3 minutes, or until it begins to brown slightly.
- Add the garlic, ginger, and rosemary and cook until fragrant, another couple of minutes.
- Add the apple cider vinegar, bone broth, water, orange zest and juice, carrots, and dates and bring to a boil.
- Reduce the heat to medium-low, cover, and cook for about 1 1/2 hours, or until the lamb reaches the desired tenderness.
- Serve warm garnished with cilantro.
SLOW COOKER LAMB STEW
Lamb and veggies come together in this warm and comforting stew. Let your slow cooker work its magic, while you spend your time doing other things.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Stews
Time 7h30m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker.
- Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker.
- Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.
Nutrition Facts : Calories 438.2 calories, Carbohydrate 45.6 g, Cholesterol 64.3 mg, Fat 16.5 g, Fiber 8.2 g, Protein 27 g, SaturatedFat 5.8 g, Sodium 1053.1 mg, Sugar 14.5 g
MOROCCAN SLOW COOKED LAMB
Make and share this Moroccan Slow Cooked Lamb recipe from Food.com.
Provided by Wendys Kitchen
Categories Stew
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Mix first 6 ingredients in large bowl. Add lamb and toss to coat.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
- Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch.
- Transfer lamb to another large bowl after each batch.
- Add onion and tomato paste to drippings in skillet.
- Reduce heat to medium; sauté until onion is soft, about 5 minutes.
- Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits.
- Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour.
- Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.).
- Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.
Nutrition Facts : Calories 755.9, Fat 51.5, SaturatedFat 19.1, Cholesterol 136.1, Sodium 967.5, Carbohydrate 36.4, Fiber 6.2, Sugar 13.7, Protein 38.2
MOROCCAN LAMB STEW
This is a foolproof lamb stew recipe that my whole family loves. It's not a lot of work and can do it's thing on the stove while I play on Recipezaar!
Provided by Geema
Categories Stew
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine salt, pepper, cinnamon and allspice in a medium bowl.
- Add the lamb and stir to coat with the spice mixture.
- Heat olive oil in a heavy, large pot over medium high heat.
- Working in batches, add lamb to the pot and brown on all sides, about 4 minutes for each batch.
- Return all the lamb to the pot.
- Add onion, garlic and ginger to the stew and cook for 5 minutes, stirring occasionally.
- Add the wine and orange juice and bring to a boil.
- Cover and reduce heat to a simmer, cooking for about 1 hours and 30 minutes, stirring every once in a while.
- Grate the peel from the orange and set aside.
- Segment the orange cutting off all the bitter white pith, and chop coarsely.
- Add oranges and grated peel to lamb, cooking about 20 more minutes.
- Stir in the parsley and honey, and more salt and pepper to your taste.
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