Easy and delicious recipe for Moroccan Lamb Stew dish. Enjoy Moroccan cooking and learn how to make the best Moroccan Lamb Stew. This Moroccan lamb recipe consists of onions, lamb shoulder, potatoes, cinnamon sticks, dried apricots, garlic, fresh ginger, red pepper, chicken broth, couscous, and almonds.
3 cups chopped onions
2 1/4-lb lamb shoulder, cut in 1 1/2-in. chunks
2 sweet potatoes, peeled and cut in 1 1/2-in. chunks
2 cinnamon sticks (each about 3 in. long)
1 cup each dried apricots and pitted prunes
1 Tbsp each minced garlic and fresh ginger
1/2 tsp salt
1/4 tsp ground red pepper (cayenne)
1 can (14 oz) chicken broth
1 box (10 oz) couscous
1/3 cup slivered almonds, toasted
- Layer onions, lamb, sweet potatoes, cinnamon sticks, apricots and prunes in a 4 1/2-qt or larger slow-cooker. Top with garlic, ginger, salt and pepper; add broth.
- Cover and cook on low 7 to 9 hours until lamb and potatoes are tender.
- Remove solids with a slotted spoon to a serving bowl. Pour liquid into a bowl, skim off fat and add juices to stew.
- Prepare couscous as package directs. Serve with the stew, and sprinkle stew with the almonds.
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