MOROCCAN LAMB STEW

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Moroccan Lamb Stew image

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

2 pounds lamb stew meat, cut into 1-inch cubes
Sea salt or pink Himalayan sea salt to taste
Black pepper to taste (if tolerated)
1/2 teaspoon ground cinnamon
2 tablespoons coconut oil
1 small onion, chopped
4 cloves garlic, minced
1 (2-inch) piece fresh ginger, peeled and minced
2 tablespoons chopped fresh rosemary
1 tablespoon apple cider vinegar
1/2 cup homemade or store-bought bone broth
1/2 cup water
2 small oranges, zested and juiced
4 cups chopped carrots
2 tablespoons minced fresh dates
1/2 cup chopped fresh cilantro, for garnish (optional)

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.

*** Explore more Moroccan Lamb Stew Recipes »

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