Moroccan-Style Stew Recipe

5 from 1 vote

You know you want a big spoonful of this savory-sweet stew with an international spice blend.

Course Main Course

Cuisine Moroccan

Keyword lamb stew, moroccan

Prep Time 20

Cook Time 2

Total Time 2 20

Servings people

Calories 720kcal

Cost 30

Preheat your oven to 350 F.
In a bowl, combine all the ingredients for the Moroccan-style spices.
1 tsp. ground coriander, 1 tsp. ground cardamom, 1 tsp. turmeric, 4 tsp. ground cinnamon, ¼ tsp. ground cloves, ½ tsp. ground nutmeg, 2 tsp. ground cumin
Combine the ground beef, dried oregano, nutmeg, and season with salt and pepper to taste, and form into small rough balls.
2 lb. ground beef or lamb, 1 tsp. dried oregano, ¼ tsp. ground nutmeg, Sea salt and freshly ground black pepper
Melt some cooking fat in a skillet. Brown the meatballs on all sides, and place in an oven safe baking dish or a tagine.
Melt some more cooking fat in the same skillet and add the garlic, onion, carrot, bell pepper, and celery. Cook until the onion is soft.
1 bell pepper, 2 carrots, 2 ribs celery, 1 red onion, 4 garlic cloves, Cooking fat
Top the meatballs with the vegetable mixture.
Pour the diced tomatoes over the meatballs and vegetables. Add the raisins, bay leaves, red chile and the Moroccan spices, and give everything a good stir.
2 cups diced tomatoes, ½ cup raisins, 2 bay leaves, 1 red chile
Cover and cook in the oven for 2 hours. Discard the bay leaves before serving.