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Spicy Moroccan Lamb and Chickpea Stew
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound lamb stew meat, cut into cubes
  • 1 large onion, diced
  • 2 carrots, peeled and sliced
  • 4 garlic cloves, minced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 2 cups beef broth
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Lemon wedges, for serving

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the lamb cubes and brown them on all sides for about 5 minutes. Transfer the lamb to the slow cooker.
  • Add the diced onion, sliced carrots, and minced garlic to the slow cooker along with the chickpeas and diced tomatoes.
  • Pour in the beef broth. Stir in the cumin, coriander, cinnamon, paprika, cayenne pepper, salt, and black pepper until everything is evenly combined.
  • Cover and cook on low for 7 to 8 hours, until the lamb is very tender and the stew has thickened.
  • Ladle the stew into bowls. Top each serving with chopped cilantro and serve with lemon wedges on the side.

Notes

Brown the lamb first for deeper flavor, and taste the broth near the end of cooking so you can add a little more cayenne if you prefer extra heat. Leftovers reheat well the next day and taste even better once the spices have had more time to settle.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Large Skillet