Flavorful Slow-Cook Moroccan Lamb Stew

Celebrities dining at high-end restaurants is a common occurrence that attracts media attention and fans. However, what sets a particular restaurant apart is its outstanding hospitality, which gave us a taste of what it feels like to be a celebrity. I’m delighted to share my memorable experience at a Middle Eastern restaurant. This is where I learned the technique of preparing a traditional slow-cook Moroccan lamb stew.

It was a warm evening, and my spouse and I were in Queens, New York, searching for a restaurant to grab a bite to eat. We wanted somewhere special to enjoy our dinner, but also somewhere reasonably priced. As we strolled along the street, we happened upon a quaint Middle Eastern restaurant with a tiny patio situated at the entrance. Meanwhile, the exotic scent of spices and sizzling grilled meat wafted through the air, beckoning us to take a look inside. We were instantly drawn in by its inviting atmosphere and decided to sit down at one of the tables outside.

While we were slowly scanning the menu, a renowned local celebrity suddenly walked into the restaurant, causing an immediate stir among the staff. Consequently, everyone was trying to catch a glimpse of him and was in a state of frenzied excitement.

As we sat patiently in anticipation of our meal, we noticed the young chef busily working away in the kitchen, carefully slicing and dicing vegetables and seasoning various pieces of meat. He seemed to be entirely devoted to his craft, laboring with an intense concentration on each dish he was preparing. Meanwhile, the aroma of the slow-cooked Moroccan lamb stew was so tantalizing that it immediately grabbed our attention. Ar a result, we were mesmerized by its heavenly scent. We couldn’t contain our excitement to finally be able to sample this delicious dish.

Finally, the stew arrived at our table, served in a deep clay pot. The lamb was tender and juicy, and the spices added complexity to flavors that left us wanting more. We asked the waiter for the recipe, and he went back to the kitchen to ask the chef. Nevertheless, after some hesitation, the chef agreed to give us the recipe.

The chef gave us a list of ingredients for the Moroccan lamb stew recipe. These included spices such as cumin, coriander, red pepper powder, turmeric, dried mint, salt, and black pepper. Additionally, he also included lamb shoulder, olive oil, onion, garlic, ginger, and cinnamon. Furthermore, the chef also included chicken stock, tomato sauce, chopped tomatoes, chickpeas, baby potatoes, chopped spinach (optional), fresh mint for garnish, and cooked couscous.

Firstly, start by taking a small bowl and combining the cumin, coriander, red pepper powder, turmeric, dried mint, salt, and black pepper to create a flavorful spice mixture. Next, season the cubed lamb shoulder with this special blend of spices for optimum flavor.

Heat 1 tablespoon of olive oil over medium-high heat in either a large pot or a Dutch oven. Add the lamb and brown on all sides, about 6-8 minutes. Remove the lamb from the pot and set it aside.

Add another tablespoon of olive oil to the pot and sauté the onion until it is translucent about 5 minutes. Then, add the garlic, ginger, and cinnamon and cook for another 2 minutes.

Next, add the chicken stock, tomato sauce, chopped tomatoes, chickpeas, baby potatoes, and browned lamb to the pot. Bring the stew to a simmer, cover the pot, and reduce the heat to low. Let the stew cook for 2-3 hours, or until the lamb is tender and the potatoes are cooked through.

If desired, add chopped spinach to the stew during the last 10 minutes of cooking. To serve, ladle the stew into bowls and garnish with fresh mint. Serve with cooked couscous on the side.

To sum up, this slow-cooked Moroccan lamb stew is a hearty and flavorful meal that will transport you to the streets of Marrakech. The combination of spices and tender lamb is a perfect match for creamy chickpeas and soft potatoes. The addition of spinach adds a pop of color and freshness, and the couscous is a great way to soak up all of the delicious broth.

Additionally, this dish is perfect for a cozy night in or for a dinner party with friends. Enjoy this delicious meal with a side of crunchy, crusty bread, warm pita bread, or a simple yet satisfying salad, and it will be sure to be a crowd-pleaser. Everyone will love the wonderful flavors that come together to create an irresistible dish!

So here is my mouth-watering slow-cook Moroccan lamb stew recipe that you can try at home.

Ingredients

• 1 tsp cumin
• 2 tsp coriander
• 1/4 tsp red pepper powder
• 1/4 tsp turmeric
• 1/2 tsp dried mint
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 1/2 lbs lamb shoulder, cubed
• 2 tbsp olive oil, divided
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 tsp cinnamon
• 1 1/2 cups chicken stock
• 3 cups tomato sauce
• 1/2 cup chopped tomatoes
• 1 can chickpeas, drained
• 2 cups halved baby potatoes
• 1 cup chopped spinach (optional)
• Fresh mint for garnish
• 3 cups cooked couscous

How to make the slow-cook Moroccan lamb stew?

1. Firstly, combine cumin, coriander, red pepper powder, turmeric, mint, salt, and pepper in a medium bowl. Gently incorporate the lamb into the mixture until it is evenly covered.
2. Heat 1 tbsp oil in a large skillet over medium heat. Cook the lamb for 6 minutes, turning it brown on all sides. Afterward, move to a slow cooker.
3. Heat an additional tablespoon of oil in a skillet over medium heat. Cook the onion, garlic, ginger, and cinnamon together for approximately 5 to 6 minutes. The onion should be soft and translucent.
4. Add the chicken stock and tomato sauce to a skillet. Boil it and then take it off the heat. Put the mixture into a slow cooker.
5. Put tomatoes, chickpeas, and potatoes into the slow cooker, cover it up, and let it cook on low for 6 hours or high for 3 to 4 hours.
6. Finally, before serving, add spinach to the dish and gently stir for a duration of 1 minute until it has wilted.
7. Accompany the dish with couscous, and yogurt, and finish it off with a sprinkle of fresh mint.

That’s it! You can now enjoy your very own slow-cook Moroccan lamb stew with your loved ones!

Can slow-cooked Moroccan lamb stew be made without a slow cooker? My brother asked me this question and the answer is yes! The stew can be made in an oven or on the stovetop. Simply follow the same recipe, but instead of using a slow cooker, place the ingredients in a large casserole dish or Dutch oven. Cover with a lid, and bake in the oven at 300 °F for 3-4 hours. Or, simmer on the stovetop over low heat for 2-3 hours until the lamb is tender and the flavors have fully combined.