MOROCCAN GROUND LAMB RECIPES RECIPES

MAKE-AHEAD MOROCCAN LAMB STEW RECIPE | ALLRECIPES

Make-Ahead Moroccan Lamb Stew Recipe | Allrecipes image

Inspired by the wonderful spices and flavors used in Moroccan cuisine, this wonderful stew is a hearty one-dish meal. We like to double the recipe and freeze one portion for later. You can also save time, by combining all of these Moroccan spices in bulk and having the mixture on hand to use in this stew recipe, as well as others, like lamb burgers, grilled salmon, and meat rubs. We typically serve the stew with warm bread and a salad.

Provided by Make-Ahead Mamas

Categories Soups, Stews and Chili Recipes Stews

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 22

Ingredients

1 teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground turmeric
? teaspoon curry powder
1 teaspoon kosher salt
1 pound ground lamb
1 tablespoon butter
1 sweet onion, chopped
1 (14.5 ounce) can organic beef broth
1 (14.5 ounce) can organic chicken broth
2 (14.5 ounce) cans beef consomme
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon honey
3 large carrots, chopped
2 sweet potatoes, peeled and diced
1 (15 ounce) can garbanzo beans, drained and rinsed
½ cup chopped dried apricots
1 cup dried lentils, rinsed
ground black pepper, to taste

Steps:

Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl. Mix in the ground lamb. For most flavorful results, allow mixture to rest, refrigerated, overnight.
Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Mix the spiced lamb mixture to the onions. Cook and stir until meat is browned, about 5 minutes.
Pour the beef broth, chicken broth, and consomme into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, garbanzo beans, dried apricots and lentils. Bring to boil; reduce heat to low.
Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.

Nutrition Facts : Calories 465.1 calories, CarbohydrateContent 57.3 g, CholesterolContent 55.7 mg, FatContent 13.9 g, FiberContent 16.3 g, ProteinContent 28.2 g, SaturatedFatContent 5.9 g, SodiumContent 1337.4 mg, SugarContent 15.6 g

MOROCCAN-SPICED GROUND LAMB WITH PISTACHIO-MINT COUSCOUS ...

Moroccan-Spiced Ground Lamb with Pistachio-Mint Couscous ... image

More Amazing Lamb Recipes Paula Wolfert Rediscovers Marrakech

Provided by Rachel Soszynski

Total Time 50 minutes

Yield 4

Number Of Ingredients 23

Ingredients

2 tablespoons olive oil
1 clove medium garlic
1 small shallot
1 tablespoon finely grated fresh ginger
1 teaspoon ground coriander
1 teaspoon dried thyme
½ teaspoon cayenne pepper
ground mace
ground cloves
½ cup cherry tomatoes
Salt and freshly ground black pepper
1 pound ground lamb
½ cup chicken stock or low-sodium broth
½ cup chopped cilantro
2 cups boiling water
1 cup couscous
¼ cup chopped unsalted pistachios
¼ cup chopped dried apricots
¼ cup chopped fresh mint
1 tablespoon olive oil
1 small shallot
Salt and freshly ground black pepper
Plain Greek plain yogurt and mango chutney

Steps:

Set a large skillet over moderately high heat. Add the olive oil and heat until shimmering. Add the garlic, shallot and ginger and cook for 30 seconds, until fragrant. Add the coriander, thyme, cayenne, mace and cloves and cook for 30 seconds. Add the tomatoes, season with salt and pepper and cook until softened, about 3 minutes. Stir in the ground lamb and when the meat begins to brown, after about 5 minutes, add the chicken stock and continue cooking until no trace of pink remains on the meat, about 5 minutes longer. Stir in the cilantro and season with salt and pepper; keep warm.
In a large heatproof bowl, pour the boiling water over the couscous. Cover and let stand for 15 minutes. Fluff the couscous with 2 large forks. Add the pistachios, apricots, mint, olive oil and shallot, season with salt and pepper and toss well.
Transfer the lamb to a bowl and serve with the couscous. Pass the yogurt and chutney at the table.

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MOROCCAN-SPICED GROUND LAMB WITH PISTACHIO-MINT COUSCOUS ...

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Transfer the lamb to a bowl and serve with the couscous. Pass the yogurt and chutney at the table.

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Total Time 45 minutes
Category Buffet, Dinner, Main course, Supper
Cuisine Moroccan
Calories 350 calories per serving

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Calories 552.6 calories per serving

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