Moroccan Lamb Stew

🧂 Ingredients

• 2 tbsp Extra Virgin Olive Oil
• 1 large onion

  chopped
• 3 carrots

  cubed
• 2 Turnips peeled

  cubed
• 2 Parsnips peeled

  cubed
• Kosher salt and pepper
• 2.5 lb boneless leg of lamb

  cut into cubes
• 3 large garlic cloves

  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
• ½ tsp ground ginger
• 1 can plum tomatoes

  cut in halves
• 2 ½ cups beef broth
• 1 15 oz can chickpeas

Instructions

• 1 In a large Dutch oven or heavy oven-safe pot, heat 2 tbsp olive oil over medium
  heat.
• 2 In the heated oil, sauté the onions, carrots, turnips and parsnips for 4 minutes
  or so. A
• 3 Add the garlic and season with salt and pepper.
• 4 Remove vegetables from the pot and set aside briefly.
• 5 In the same pot, add more oil if needed, and brown the lamb on all sides.
• 6 Season the lamb with salt and pepper.
• 7 Turn heat to medium-high and return the sauteed vegetables to the pot.
• 8 Add Add the cinnamon stick, bay leaf, and spices and stir to coat.
• 9 Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or
  so.
• 10 Cover the pot and place in the 350 degree oven for 1.5 hours (check partway
  through to add water or broth if needed).
• 11 Stir in the chickpeas and the dried apricots, cover, and return to the oven for
  another 30 minutes
• 12 Remove from the oven and serve hot with couscous and pita bread.

Nutrition Info