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Moroccan Spiced Lamb Stew with Sweet Potatoes and Turnips
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Dutch Oven
  • Cutting Board
  • Sharp Knife

Ingredients
  

  • 1 1/2 pounds lamb stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 2 medium turnips, peeled and cut into 1-inch cubes
  • 1 (14-ounce) can diced tomatoes
  • 4 cups beef broth
  • Salt and black pepper, to taste
  • 1/4 cup chopped fresh cilantro, for serving
  • Lemon wedges, for serving

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb cubes and cook until browned on all sides, about 6 to 8 minutes. Remove the lamb and set it aside.
  • Add the onion to the same pot and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
  • Add the cumin, coriander, cinnamon, smoked paprika, and cayenne pepper. Stir for 30 seconds until the spices smell fragrant.
  • Return the lamb to the pot. Add the sweet potatoes, turnips, diced tomatoes with their juice, and beef broth. Season with salt and black pepper.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour and 15 minutes, or until the lamb is tender and the vegetables are soft.
  • Taste and adjust seasoning if needed. Serve the stew in bowls topped with chopped cilantro and a squeeze of lemon.

Notes

Let the stew sit for 15 minutes off the heat before serving so the flavors settle. The turnips hold their shape better than potatoes during the long simmer, so avoid over-stirring near the end. Leftovers taste even better the next day and reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Moroccan
Equipment: Dutch Oven, Cutting Board, Sharp Knife