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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
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
You can follow me on Instagram or TikTok for daily recipes @lolos___kitchen
Thanks guys
Moroccan inspired Chickpea Stew Recipe | EASY ONE POT MEAL IDEA!
LEARN HOW TO MAKE AN EASY MOROCCAN CHICKPEA STEW RECIPE
LAY HO MA!! I absolutely love one pot recipes. Not only is this stew easy to make, it's incredibly delicious! Join me in this episode and learn how to make an easy vegan moroccan chickpea stew. Let's begin.
Ingredients:
3 red onions
5 pieces garlic
1 large sweet potato
3 tbsp olive oil
2 tsp cumin seeds
1 tsp chili powder
1 generous tbsp sweet paprika
1 tbsp cinnamon
few sprigs fresh thyme
2 cans 400ml chickpeas
1 800ml can San Marzano whole tomatoes
1.6L water
3 tsp pink salt
2 bunches of collard greens
1/4 cup sweet raisins
few sprigs fresh parsley
Directions:
1. Dice the onions, finely chop the garlic, and peel and cube the sweet potato
2. Heat up a stock pot on medium heat. Add the olive oil
3. Add in the onions and garlic. Then, add in the cumin seeds, chili powder, paprika, and cinnamon
4. Give the pot a good stir and add the thyme
5. Add in the sweet potato and chickpeas. Stir well
6. Add in the tomatoes and crush to release it's juices
7. Pour in two tomato cans worth of water
8. Add the pink salt and stir well. Turn up the heat to bring to a boil, then simmer on medium for 15min
9. Remove the leaves from the collard greens and give it a rough chop
10. Add the greens into the stew along with the dried raisins
11. Transfer 3 cups of stew into a blender and blend on medium high
12. Pour the blend back into the stew and give it a good stir
13. Plate and garnish with freshly chopped parsley
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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You are watching:
Easy Moroccan Lamb Stew (Recipe)
If you’re looking to make the best lamb stew, this recipe is all you need! Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors.
Like recipes like this?
Click here:
Vegan Moroccan Inspired Stew
A warming Moroccan inspired sweet and savoury vegan stew. Healthy and full of flavour.
INGREDIENTS
2x Sweet potato
3x Parsnip
150g Giant cous cous
1x small Pumpkin or squash
200g Chic peas
Large handful of washed fresh Spinach
2x roughly chopped Onions
3x cloves finely chopped Garlic
Small handful of fresh chopped corriander
2x tsp Ground cumin
1x tsp salt
1x tsp Black pepper
1x tsp Chilli seeds
2x tbsp tomato purée
100g shelled Pistachio nuts or cashew nuts
1x litre Veg stock
800g chopped tomato
100g dried Apricots
75g Raisens
2 tbsp Dark Brown sugar
SERVES 6 - 8. SLOW COOKING TIME, 6 HOURS
Chickpea Stew With Moroccan Spices | Melissa Clark Recipes | The New York Times
Melissa Clark makes a vegetarian stew with chickpeas and rainbow chard.
Produced by: Jenny Woodward
Read the story here:
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Chickpea Stew With Moroccan Spices | Melissa Clark Recipes | The New York Times
Moroccan Chickpea Stew Recipe
Moroccan Chickpea Stew Recipe