Lamb stew Recipe

5 from 1 vote

A full-bodied blend of Moroccan spices and an unusual mixture of dried fruits give this lamb stew a distinctive flavor.

Course Main Course

Cuisine African

Keyword lamb, lamb stew

Prep Time 30

Cook Time 2

Total Time 2 30

Servings people

Calories 645kcal

Cost 50

Preheat your oven to 300 F.
In a small bowl, combine all the ingredients for the Ras el Hanout and mix well.
2 tsp. ground ginger, 2 tsp. ground cardamom, 2 tsp. ground mace, 1 tsp. ground cinnamon, 1 tsp. ground allspice, 1 tsp. ground nutmeg, 1 tsp. ground turmeric, ½ tsp. ground black pepper, ½ tsp. ground cayenne pepper, ½ tsp. ground anise seeds, ¼ tsp. ground cloves
Melt some cooking fat in a Dutch oven over medium-high heat, and brown the lamb pieces on each side for 2 to 3 minutes.
Cooking fat, 2 lb. lamb shoulder
Pour all the remaining ingredients except the fresh coriander into the Dutch oven. Mix well, season to taste with salt and pepper, and bring to a boil.
1 onion, 2 cloves garlic, 1 cup dried figs, 1 cup dates, ½ cup golden raisins, 2 cups beef stock or lamb stock, 1 tbsp. Ras el Hanout, 1 tbsp. honey, Sea salt and freshly ground black pepper
Once the stew is boiling, place it in the oven and cook for 2 to 2½ hours or until the meat is tender to the touch.
When ready, sprinkle some fresh coriander on top and serve.
1 tbsp. fresh coriander