Moroccan Lamb Stew

INGREDIENTS

• Extra Virgin Olive Oil

• 1 large yellow onion, chopped

• 4 carrots, cubed

• 7 small potatoes, cubed

• Kosher salt and pepper

• 2.5 lb boneless leg of lamb, fat trimmed, cut into cubes 

• 5 large garlic cloves, roughly chopped

• ½ cup dried apricots

• 1 cinnamon stick

• 1 bay leaf

• 1 ½ tsp ground allspice

• 1 1/2 tsp ras el hanout Moroccan spice blend

• 1 tsp moroccan seasoning

• ½ tsp ground ginger

• 28oz can plum tomatoes from, cut in halves, excess juices reserved

• 1/2 small can, tomato paste

• 2 cups water

• 1 cup dry red wine

• reserved tomato juices (about 1 1/2 C)

• 1 T salt

• 1 15-oz can chickpeas (substitute canneloni work just as well)

Preparation

1. In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.

2. In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.

3. In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.

4. Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.

5. Add the plum tomatoes and liquid and bring everything to a boil for 5 minutes or so.

6. Cover the pot and place in the 350 degrees F heated-oven for 1 1/2 hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.

7. Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.

NOTES

Crockpot Instructions: If you prefer, after step #5 is completed, transfer the lamb stew to a large slow cooker insert. Cover and cook on low for about 6 hours, then stir in chickpeas and cook another 1 to 2 hours (total of up to 8 hours.) Or cook on high for 4 to 5 hours in total.

Pressure-Cooker Instructions:Instead of using a Dutch oven or other oven-safe cooking pot, follow the steps below to sauté and braise using your pressure cooker.Then, add in all the ingredients except for the chickpeas to the pot and lock the lid in place. Cook for 30 minutes on high pressure.When the timer is up, allow the pressure to safely release for about 10 minutes before using quick-release according to the manufacturer’s directions. Add in the chickpeas and cook for another 5 minutes. (if using canneloni beans just let them wad to pressure cook) Allow the pressure to release again according to the manufacturer’s instructions.

Urban Cowgill Jan 2024