Moroccan Lamb Stew
This easy, hearty, flavor-packed stew is oh so good!
Equipment
- Stock Pot
Ingredients
- 2 tsp Extra Virgin Olive Oil
- 1 Sweet Onion, diced
- 2 Celery Stalks, diced
- 2 Carrots, diced Or about 18 - 20 baby carrots
- 2 Cloves Garlic, minced
- 1 lb. Ground Lamb
- 1 tsp Crushed Red Pepper
- 1 Sweet Potato, peeled and chopped
- 2 Parsnips, chopped
- 1 Can Chick Peas Drained and Rinsed (approx. 15 oz.)
- 1 Can Diced Tomatoes Approx. 15 oz., drained
- 2 Quarts Chicken Stock
- 1 Cup Red Lentils Other lentils will work fine here
- 2 tsp Smoked Paprika Regular paprika is ok to sub if you don't have smoked
- 1 tsp Dried Oregano
- 1 tsp Turmeric
- 1 tsp Cumin
- ½ tsp Dried Thyme
- 1 Pinch Sea Salt, Ground Cinnamon, Allspice, Nutmeg, Cayenne Pepper (optional) A healthy pinch of each. No need to be too precise.
- 2 Bay Leaves
- 1 tbsp Harissa Paste Optional
- ½ cup Fresh Cilantro Divided in half
Instructions
- Prep the ingredients according to the recipe above.
- In a large stock pot, heat the olive oil on medium heat. Saute the onion, celery, and carrots for 3 to 4 minutes. Add the garlic and saute for another couple of minutes, stirring occasionally and until the onions begin to soften.
- Add in the lamb and brown the meat, using a spatula or spoon to break up the meat while it cooks. Add in the crushed red pepper, too.
- Once the lamb is browned, add the sweet potato, parsnips, chickpeas, diced tomatoes, and chicken stock. Stir together and bring to a boil.
- Add the lentils and remaining ingredients (save half the cilantro for garnish). Stir to mix all ingredients together. Reduce heat to low, cover, and simmer for 30 minutes (or until root vegetables have softened).
- Serve as a stew or over couscous (Prepare couscous according to package directions). Garnish with fresh cilantro.
Notes
Protein Substitutes: If lamb isn't your thing, sub in another common ground protein such as beef or pork. It will change the flavor to a degree since lamb has a very strong, unique flavor but should still come out well!
Leftovers: This stew keeps extremely well and you might find it tastes even better the next day!
Couscous: We used pearled Israeli couscous because we felt like it would hold up better with the stew.
Feel free to experiment! Add in some other root vegetables, try subbing mint for cilantro, swap proteins, adjust spice levels (they are merely guidelines anyways!), etc.