This post may contain affiliate links. Please view my disclosure page for more information.

Saturday, February 21, 2015

Moroccan Lamb Stew

   I had to buy a whole leg of lamb when I made Maw-maw's lamb curry, but we didn't need to use the whole thing for just the three of us.  So, I thought this would be a super tasty way to use the rest. It is warm and hearty but is really easy to throw together.  It cooks for a while to ensure tender meat, but is hands off for most of the time.  Everyone who ate it went back for seconds.  It also stretches the lamb, so it is an affordable way to feed lamb to a crowd.

    It is always fun to experiment with different flavors.  I thought this mix of spices really worked well with the lamb.  I added a some more garlic to the couscous as it was cooking and it was so good with a little of the tomato sauce from the lamb.  

Moroccan Lamb Stew

Ingredients;

1-2 pounds lamb (stew meat would work great, but I used leg cut into chunks) 
2 tsp paprika
2 tsp ground cinnamon
1 tsp tumeric
1 T garlic
1 tsp chili flakes
1 onion, chopped
2 large cans diced tomatoes (I used a quart jar of chopped tomatoes from the freezer and a pint of my frozen tomato sauce)
1 can garbanzo beans, drained
2-3 cups spinach or kale

Couscous for serving

  1. Heat a thick bottomed large pan on the stove (I of course used my trusty cast iron dutch oven... I love that thing!).  Brown lamb on all sides.
  2. Add spices and onions and cook until fragrant and onions are starting to soften.  Pour in tomatoes and scrape all the good stuff off the bottom of the pan
  3. Bring to a boil and then lower to a simmer.  Cook with no lid until reduced by 1/3.  Then cover and continue to cook for at least 45 minutes.
  4. Add beans and greens.  Cook for about 10 minutes or until beans are warmed through and greens are wilted.
  5. Serve over couscous.

If this doesn't warm you up on a cold and snowy day, I don't know what will!

14 comments:

  1. This sounds delicious. I've never eaten lamb, and I've never heard of Couscous. If I can find the latter, I'm going to try it. Thanks for sharing on Sunday's Best.

    ReplyDelete
    Replies
    1. You should! Couscous is basically little balls of pasta. Around here it is normally in the same spot in the store as the rice. We have it as plain and in flavored mixes like the rice.

      Delete
  2. Yet another delicious recipe! I have found memories of eating Moroccan food with some friends of mine many years ago. Thanks (again) for sharing this recipe at Inspire Me Mondays Link-Up!

    ReplyDelete
  3. Oh, this would make my hubs so happy! Pinning to make!

    ReplyDelete
    Replies
    1. It is worth it, that is for sure! I hope you enjoy it!

      Delete
  4. This looks amazing. It is featured this week on Funtastic Friday. Hope to see you again this week.

    ReplyDelete
  5. Oh, that needs to be pinned. I'm starting to collect lamb and goat recipes.

    ReplyDelete
    Replies
    1. I hope you love it! I am not sure I have ever had goat, but would love to try it!

      Delete
  6. Hi Carlee! This sounds wonderful. I love lamb and reminds me I need to make my lamb ragu. Might to give this a try instead. Glad you are joining the team at Throwback Thursday.

    ReplyDelete
    Replies
    1. Thanks, Quinn! I am really looking forward to joining you on the Throwback Thursday team! We really love this recipe. I need to make it again soon and get some updated pictures!

      Delete
  7. Hi Carlee, a little late, but I wanted to comment on how good this looks! Thanks for sharing this with us on Throwback Thursday and welcome to the team!

    Mollie

    ReplyDelete
    Replies
    1. Thank you, I am so excited to be a part of the crew!

      Delete