MOROCCAN LAMB STEW WITH PRUNES

Moroccan Lamb Stew With Prunes image

Make and share this Moroccan Lamb Stew With Prunes recipe from Food.com.

Provided by sheepdoc

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3 lbs cubed lamb stew meat
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground ginger
3 teaspoons salt, plus more to taste
1/2 teaspoon fresh ground pepper, plus more to taste
4 tablespoons extra-virgin olive oil
1 large thinly sliced yellow onion
1 tablespoon tomato paste
1 cup chicken broth
1 cinnamon stick
1 cup canned chick-peas, rinsed and drained
1 cup dried pitted prunes (or a mixture of both) or 1 cup apricot (or a mixture of both)
4 medium carrots, halved lengthwise and cut into 1-inch chunks
1 (12 ounce) package couscous

Steps:

Instant pot: Saute meat and spices, then onion. 30 minutes on high with lamb and onion, then 15 minutes on high with veggies and prunes. . Spread lamb on a large sheet tray and pat dry. In a small bowl, stir together coriander, cumin, ginger, 2 teaspoons salt, and 1/2 teaspoon pepper, then sprinkle over lamb and toss well to coat.
Heat 2 tablespoons olive oil in a large ovenproof Dutch oven over medium-high heat. Arrange 1/3 of lamb in pot in a single layer and cook, stirring occasionally, until deep golden brown, 6 to 8 minutes. Transfer lamb to a large bowl; set aside. Repeat with rest of lamb, adding 1 tablespoon olive oil for each batch.
Add onions to pot, reduce heat to medium, and cook, stirring often, until softened and golden brown, about 10 minutes. Add tomato paste and cook, stirring constantly, for 2 minutes. Stir in broth, scraping up any browned bits. Return lamb and its accumulated juices to pot. Add 2 cups water, cinnamon, and 1 teaspoon salt; stir well and bring to a boil. Cover pot with lid and cook in oven until lamb is just tender, about 1 1/2 hours.
Uncover pot; stir in chickpeas, dried fruit, and carrots. (Add more water if stew seems dry.) Cover pot; continue to cook until lamb is very tender, about 45 minutes. If desired, uncover pot and cook until thickened, 20 to 25 minutes more. About 15 minutes before serving, prepare couscous following package directions.
Remove stew from oven; discard cinnamon. Season to taste with salt and pepper. Ladle stew over couscous; serve.

Nutrition Facts : Calories 927.1, Fat 30.5, SaturatedFat 8.6, Cholesterol 244.8, Sodium 1623.3, Carbohydrate 71.5, Fiber 7.9, Sugar 9.8, Protein 87.8