Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a awesome dish, moroccan lamb stew. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Moroccan Lamb Stew is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Moroccan Lamb Stew is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook moroccan lamb stew using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Moroccan Lamb Stew:

1. Prepare 2 TBSP Canola Oil
2. Get 2 lb Cubed Lamb Stew Meat
3. Get 2 Garlic Cloves (Minced)
4. Take 1 Large Yellow Onion (Diced)
5. Make ready 4 Medium Carrots (Diced)
6. Make ready 2 Tsp Ground Coriander
7. Make ready 2 Tsp Ground Cumin
8. Take 1 Cinnamon Stick
9. Get 1 (15 oz) Can of Chickpeas (Rinsed and Drained)
10. Prepare 1 Cup Dried Apricots (Chopped)
11. Make ready 1/2 Cup Pimento-Stuffed Green Olives
12. Make ready 1 (15 oz) Can Diced Tomatoes
13. Get 2 Cups Beef Broth

Instructions to make Moroccan Lamb Stew:

1. In a large Dutch Oven on medium high heat, heat oil. Season lamb with salt and pepper and add to Dutch oven. Cook until well browned, 10 - 15 minutes. Transfer to a plate lined with paper towels to drain.
2. Add garlic, onion, and carrots and saute until onion softens, about 5 minutes. Add the coriander, cumin, and cinnamon stick. Cook until fragrant, about 30 seconds.
3. Add the chickpeas, apricots, green olives, tomatoes (with juices), reserved lamb, and beef broth. Bring to a boil over high heat, and then reduce the heat to medium low and simmer until lamb is very tender, 60 - 90 minutes. Discard the cinnamon sticks. Taste and adjust seasoning if necessary.
4. Nutrition per serving: 495 calories, 38g protein, 46g carbs, 10g fiber, 16g fat.

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