Moroccan Lamb Stew
My Moroccan Lamb Stew is a hearty and flavorful one pot dinner. Think buttery-soft lamb chunks and wholesome veggies in a thick, glossy sauce packed with Middle Eastern spices. Even better, this easy Moroccan stew is low carb!
Servings: 4
Calories: 588kcal
Equipment
- 1 Dutch Oven or Large Pot
Ingredients
- 2 tablespoon olive oil
- 1 onion diced small (70g)
- 2 carrots large, 1 inch cubes (145g)
- 2 sticks celery diced (75g)
- 3 garlic cloves minced
- 2 teaspoon freshly grated ginger
- 1.5 lb boneless leg of lamb 700g, fat trimmed, 1 inch cubes
- 1 red pepper large, 1 inch cubes (160g)
- 1 zucchini 1 inch cubes (200g)
- 12 olives pitted, I used black
- ¼ cup blanched almonds 35g
- 3 tablespoon tomato paste
- 2 - 2.5 cups beef, lamb or chicken broth 500-600ml
Spices
- 1 tablespoon Ras el Hanout (Moroccan spice blend) or use 1 teaspoon cumin, 1 teaspoon ground coriander 1 teaspoon cinnamon
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 cinnamon stick
- 1 bay leaf
- ½ teaspoon smoked paprika
- 1 teaspoon Harissa optional, to add more heat
TO SERVE
- 1 tablespoon parsley finely chopped
Instructions
- Heat the oil in a dutch oven on non-stick soup pan. Add the onions, carrots, celery and sauté for 4 minutes on a medium heat. Add the garlic and season with salt and pepper. Remove from the pot and set aside.
- In the same pot, add a drizzle more oil if needed. Brown the diced lamb on all sides. Season with salt and pepper.
- Add the sautéed vegetables back to the pot. Add the zucchini, peppers, olives, almonds, cinnamon stick, bay leaf and spices. Stir to coat.
- Add the tomato puree and broth. Stir and bring to a boil.
Oven Method
- Preheat the oven to 350F / 180C. Cover the pot and place in the oven for about 1.5 hours or until the stew is glossy and thick and the meat is tender. Important: Check in between and add more broth if needed.
Stovetop Method
- Simmer the stew over a low heat on on the stovetop, lid on, for about 1.5 hours. Add more broth if needed and stir regularly. The stew is done when the lamb is tender.
Notes
9.4g net carbs per portion. Makes 4 generous servings. Serve on its own or with cauliflower rice. If carbs are not a concern, serve with regular rice or couscous.
If the diced lamb is not fork tender after 90 minutes, add another 30 minutes or up to 1 hour to the cooking time. The time will depend on the quality of the meat and the size of the lamb cubes.
Slow Cooker / Crock Pot Instructions:
- Set the slow cooker to low. Fry the vegetables and brown the lamb as per recipe in a pan on the stovetop. Add all the spices, tomato paste and broth. Tip everything into the slow cooker and cook for 6 to 8 hours.
- Turn the heat to high and cook for a further 20 minutes. Adjust seasoning to taste.
- Fry the vegetables and brown the lamb as per recipe. (In the Instant Pot on the saute setting or on the stovetop).
- Add all ingredients for the stew into the pressure cooker or Instant Pot. Secure the lid and pressure cook for 50 minutes.
- Do a quick release and stir. For a thicker stew, return to the saute setting and cook down the liquid. Adjust the seasoning to taste.
Nutrition
Calories: 588kcal | Total Carbohydrates: 14.1g | Protein: 37.9g | Fat: 42.4g | Saturated Fat: 15.2g | Fiber: 4.7g | Sugar: 7.1g
