When the weather is cold, there is no better time for a warm stew with lamb. I made this Morroccan Lamb Stew on the stove using a casserole dish with a slow braising technique over stovetop as I don’t have a tagine.
Moroccan Lamb Stew Ingredients: lamb forequarter chops, carrot, onion, garlic, beef stock, cinnamon stick, bay leaf, saffron, honey, tomatoes, tomato paste, dried apricots, raisins, Moroccan spice mix, olive oil, fresh mint leaves, flaked almonds, salt and pepper to taste.
A lamb tagine is a delicious stew that is cooked in a pot which is also called a tagine. It is a traditional dish from North Africa and suits meats that take a long time to cook, like lamb.
How to cook Morroccan Lamb Stew
Using a sharp knife, remove the meat from the bone. Cut the lamb meat into large chunks.
In a bowl, place the lamb chops and add the Moroccan spices. Check if the spice is salted, if not, add salt. Coat the meat well with the spices and set aside for 2 hours in the fridge.
In a bowl, place raisins and apricots and add enough water to soak it for 5 minutes. Discard water.
When ready to cook Morroccan Lamb Stew, heat the oil in a large casserole dish. Add the lamb and cook over medium-high heat for 5 minutes until evenly browned, stirring often. Remove lamb to a plate using a slotted spoon.
Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened.
Return the lamb to the pot. Add the beef stock, fresh tomatoes, tomato puree, carrots, cinnamon, bay leaf, raisins, apricots, and honey, and saffron. Season with salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 2 hours or until the lamb is tender.
When the dish is ready, discard the bones from the stew. Scatter the mint leaves and gently stir to combine well. Dish the Morroccan Lamb Stew into a serving bowl. Top it with more mint leaves and ground almond flakes.