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How To make Moroccan Style Stew
STEW:
1 lb Lamb; chopped in 1" cubes
-leanest cut possible 2 c Onions; chopped
1 Clove Garlic; minced
1/2 c Water
2 Garbanzo beans;15oz drained
2 No-Salt Tomatoes;14oz cut up
1/3 c Tomato Paste
1/3 c Light Raisins
1/4 c Slivered Almonds
1/2 ts Black Pepper; fresh ground
1/2 ts Thyme; dried, crushed
1/4 ts Salt
1/4 ts Cinnamon; ground
1/4 ts Allspice; ground
1/8 ts Red Pepper; Cayenne
1/2 c Chicken Stock
4 c Couscous; hot, cooked,
-prepared without fat GARNISH:
Cilantro leaves : Lightly spray a hot 12 inch skillet with release spray, add lamb and brown quickly on medium high heat, until the edges of the lamb cubes are a little crusty. : Drain most of grease from pan. : Add, onions, garlic and water; bring to boiling, cook over medium heat until the onions are translucent. : Add 3/4 cup Garbanzo beans, undrained-tomatoes, tomato paste, raisins, almonds, black pepper, thyme, salt, cinnamon, allspice, red pepper and stock. Bring to boiling. Reduce heat and simmer, covered, 1 1/2 hours or until lamb is very tender. Add remaining garbanzo beans and simmer for 10 minutes or till desired consistency. Serve over hot couscous.
How To make Moroccan Style Stew's Videos
FULL TIME MEALS - Recipe #23 - Moroccan Chickpea Stew
Bring Morocco into the kitchen with this warming stew packed full of flavour. A really simple and tasty dish with lots of hearty veg and pulses.
Ingredients
1 onion
2 cloves of garlic
2 tbsp vegetable oil
2 tsp smoked paprika
2 tsp curry powder
1 tbsp tomato purée
1 tin of chopped tomatoes, or 1 small carton of passata
1 tin of chickpeas in water
1 mug of frozen butternut squash
1 mug of frozen Mediterranean vegetables
1 mug of couscous
16 dried apricots
1 reduced salt vegetable stock cube
More info and method ????
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Easy Delicious Moroccan Beef Stew
Welcome Back To Lolo’s Kitchen
Guys y’all most try this Moroccan Beef Stew it’s so delicious and easy to make.
You Need
Beef
Potatoes
Onion, Garlic, Black Pepper
Red Stew or you can cut some red bell pepper and tomatoes. Don’t forget seasonings lol
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Healthy and SUPER EASY Moroccan Beef Stew Recipe
Get more healthy and delicious recipes at wellme.com
This recipe for Moroccan beef stew includes five iron-rich foods. Not only is it rich in iron, but this tasty stew is a hot and hearty meal the whole family is sure to enjoy. So, what are you waiting for? Give it a try!
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Moroccan Lamb With Potato & Raisins | Gordon Ramsay
This super simple Moroccan lamb dish is the perfect main that will surely impress any guest.
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Spicy Saffron chicken Moroccan Style
This saffron Moroccan chicken is so tasty and quite simple to make. You can use the chicken carcass to make a real chicken stock, if you don't have time use an alternative. Coriander or cilantro has to be fresh. You will need to breakdown the chicken into eight pieces or ask your butcher to do it for you. This works great in a Dutch oven or you can adapt it to a tagine. This saffron chicken will taste even better the following day reheated. Serve it with pilaf rice (see my recipe) or couscous. Great with chickpeas and red peppers. Enjoy my Spicy Saffron chicken Moroccan Style.
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Moroccan Lamb Stew | Slow Cooked Lamb with Apricots and Garbanzos | One Pot Dinner Recipe #lambstew
This slow cooked lamb stew is a comforting and warming winter dish. An easy one pot recipe, this stew is loaded with a sweet and savory flavor from the traditional Moroccan spices infused with apricots, carrots, potatoes and the chunks of tender lamb.
Makes approximately 8 servings.
INGREDIENTS:
2 lb boneless leg of lamb, cut into cubes
2-3 tablespoons olive oil
1 large onion, chopped
3-4 large garlic cloves, chopped
3 carrots, in chunks
2 medium potatoes, peeled and cubed
½ cup dried apricots, chopped
Salt and pepper (to taste)
1 cinnamon stick
1 bay leaf
1 ½ teaspoon ground allspice
1 ½ teaspoon ras el hanout spice blend
½ teaspoon ground ginger
1 can of chopped tomatoes
3 cups beef broth (low sodium)
1 can chickpeas, washed and drained
DIRECTIONS:
1. Preheat oven to 350°F (180°C)
2. In a large Dutch oven or ovenproof saucepan, add olive oil.
3. Add in chopped onions and sauté until light golden color.
4. Add potatoes and carrots. Cook for 3-4 minutes.
5. Add salt, pepper, and chopped garlic. Cook for a further minute.
6. Transfer the sautéed vegetables into a dish.
7. In the same pan, add more olive oil.
8. Add in the cubed lamb.
9. Seal and brown the lamb for 5 minutes.
10. Add salt and pepper.
11. Add in the seasonings: cinnamon, bay leaf, all spice,
ground ginger, ras el hanout (Moroccan spice blend), chopped dried apricots
12. Add the vegetables back into the pan, cook for a further 2 minutes.
13. Add in the canned tomatoes, stir.
14. Add in the beef stock and bring to a boil.
15. When the liquid is boiling, cover with the lid and transfer to the heated oven.
16. Leave to slow cook in the oven for one hour.
17. Remove stew from the oven and stir in the chickpeas (garbanzo beans).
18. If the stew needs more liquid, stir in a cup of hot water.
19. Place lid on pan and place back in the oven for 20 minutes.
20. Remove from oven, allow to cool a little before serving.
Serve with fresh pita bread, rice or couscous.
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