Description
A delightful Moroccan stew with tender lamb, sweet prunes, and earthy chickpeas, simmered to perfection with a blend of aromatic spices.
Ingredients
Scale
- 2 lbs lamb shoulder, cut into chunks
- 1 cup prunes, pitted and chopped
- 1 can chickpeas, drained and rinsed
- 2 cups mixed vegetables (carrots, zucchini, bell peppers)
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground coriander
- Salt and pepper to taste
- 2 cups chicken broth
- 2 tbsp olive oil
- Fresh cilantro for garnish
Instructions
- In a large pot or tagine, heat the olive oil over medium heat. Add the chopped onions and minced garlic, and sauté until soft and fragrant.
- Add the lamb chunks to the pot, browning them on all sides for about 5-7 minutes.
- Stir in the spices: cumin, cinnamon, ginger, and coriander. Cook for 1-2 minutes until the spices become fragrant.
- Pour in the chicken broth and add the drained chickpeas, chopped prunes, and mixed vegetables. Season generously with salt and pepper.
- Bring the mixture to a gentle simmer. Cover and cook on low heat for 1.5 to 2 hours, or until the lamb is tender.
- Serve hot, garnished with fresh cilantro and toasted almonds if desired.
Notes
For additional flavor, sear the lamb in batches to avoid overcrowding the pot. Serve with couscous or warm bread.
- Prep Time: 15
- Cook Time: 120
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 12g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 31g
- Cholesterol: 85mg