Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, moroccan lamb stew. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Moroccan Lamb Stew is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Moroccan Lamb Stew is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook moroccan lamb stew using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Moroccan Lamb Stew:

1. Take 2 TBSP Canola Oil
2. Take 2 lb Cubed Lamb Stew Meat
3. Take 2 Garlic Cloves (Minced)
4. Take 1 Large Yellow Onion (Diced)
5. Take 4 Medium Carrots (Diced)
6. Prepare 2 Tsp Ground Coriander
7. Take 2 Tsp Ground Cumin
8. Take 1 Cinnamon Stick
9. Prepare 1 (15 oz) Can of Chickpeas (Rinsed and Drained)
10. Prepare 1 Cup Dried Apricots (Chopped)
11. Prepare 1/2 Cup Pimento-Stuffed Green Olives
12. Take 1 (15 oz) Can Diced Tomatoes
13. Take 2 Cups Beef Broth

Instructions to make Moroccan Lamb Stew:

1. In a large Dutch Oven on medium high heat, heat oil. Season lamb with salt and pepper and add to Dutch oven. Cook until well browned, 10 - 15 minutes. Transfer to a plate lined with paper towels to drain.
2. Add garlic, onion, and carrots and saute until onion softens, about 5 minutes. Add the coriander, cumin, and cinnamon stick. Cook until fragrant, about 30 seconds.
3. Add the chickpeas, apricots, green olives, tomatoes (with juices), reserved lamb, and beef broth. Bring to a boil over high heat, and then reduce the heat to medium low and simmer until lamb is very tender, 60 - 90 minutes. Discard the cinnamon sticks. Taste and adjust seasoning if necessary.
4. Nutrition per serving: 495 calories, 38g protein, 46g carbs, 10g fiber, 16g fat.

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