Moroccan Spiced Lamb Stew with Apricots and Chickpeas
Equipment
- Slow Cooker
- Skillet
Ingredients
- 1.5 pounds lamb stew meat, cut into chunks
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon ground ginger
- 2 carrots, sliced
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup dried apricots, halved
- 4 cups lamb or beef broth
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the olive oil in a skillet over medium heat. Add the lamb chunks and brown them on all sides, then transfer the meat to the slow cooker.
- In the same skillet, cook the onion and garlic until softened. Stir in the cumin, coriander, cinnamon, paprika, and ginger and cook for one minute to release the aromas.
- Transfer the spiced onion mixture to the slow cooker. Add the carrots, chickpeas, dried apricots, and broth.
- Season with salt and black pepper, then stir everything together. Cover and cook on low for 7 to 8 hours until the lamb is tender.
- Taste and adjust seasoning if needed. Ladle into bowls and top with chopped cilantro before serving.
Notes
Brown the lamb first for deeper flavor, and add a squeeze of lemon at the table if you want to brighten the sweetness from the apricots. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the sauce. Serve over couscous or with warm flatbread.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Skillet
Cuisine: Moroccan
Equipment: Slow Cooker, Skillet