Easy Moroccan Ground Lamb Stew
Easy Moroccan Ground Lamb Stew is a delicious less than 30-minute meal with irresistible warming spices, chickpeas (garbanzo beans) and apricots for a quick one pot weekday meal.
- 1 tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 tablespoon cumin ground
- 1 teaspoon paprika ground
- 2 teaspoon turmeric ground
- 1 teaspoon allspice ground
- ¼ teaspoon cayenne pepper dried ground - optional
- ½ teaspoon coriander
- 1 pound lamb ground- minced
- Salt and pepper to taste
- 1 cup tomato sauce
- 1 cup chicken broth
- 1 cup apricots dried chopped
- 15 oz garbanzo beans (chickpeas) canned rinsed and drained
- 3 sticks whole cinnamon sticks or 2 teaspoon dried ground cinnamon
- 1 teaspoon lemon zest
- Handful of chopped cilantro optional garnish
- 3 cups cooked couscous optional or rice to keep it gluten-free
In a large deep-frying pan or Dutch oven, add olive oil chopped onion, minced garlic, cumin, paprika, turmeric, allspice, cayenne pepper, coriander and sauté until translucent and aromatic about 1-2 minutes.
Add ground lamb and salt and pepper to taste. Cook over medium heat until the lamb browns. Drain any extra oil as desired.
Add tomato sauce, chicken broth, dried apricots, garbanzo beans (chickpeas), cinnamon sticks and cook for about 20 minutes or until the flavors have had a change to mingle. Remove the cinnamon sticks.
Remove from heat. Add lemon zest and chopped cilantro and serve over a bed of cooked couscous or basmati rice. Enjoy!
You can exchange the lamb for ground beef, turkey or chicken or even tofu, but the flavor profile will change. If you don’t have dried apricots, you can exchange with a few dried pitted dates. However, you need only a few dates as they are much sweeter than dried apricots. You can also try raisins if desired.
We enjoy just a little heat, so we added a little cayenne pepper. However, you can skip this if you do not like the heat or add more if you like it spicier. We like extra cinnamon in our Moroccan stew. We add at least 2 teaspoons of cinnamon and sometimes a little more. Adjust to your liking.
As your Easy Moroccan Ground Lamb Stew cooks, it thickens. You may need to add a little more chicken broth or water to thin it out a little during the cooking process.
Best if enjoyed within 3 days and if longer place in a freezer safe container and can be stored for up to 2 months. Easy Moroccan Ground Lamb Stew is even better the next days as the flavors have a chance to mingle.
Serving: 1serving | Calories: 489kcal | Carbohydrates: 48g | Protein: 24g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 55mg | Sodium: 283mg | Potassium: 744mg | Fiber: 9g | Sugar: 9g | Vitamin A: 913IU | Vitamin C: 9mg | Calcium: 102mg | Iron: 5mg