Moroccan lamb stew recipes
Lamb meat is one of the most traditionally eaten and appreciated meats in Morocco. It is for this reason that we can say that Moroccans are specialists in cooking lamb stew. In this article we bring you three recipes for Moroccan lamb stew. Depending on your taste, you can find the lamb stew recipe that suits you best.
Moroccan Lamb Stew in Tagine
Preparation time 25 minutes
Cooking time 35 minutes
Ingredients (8 servings)
1.3 kg (about 2 3/4 lb) stewing lamb cubes
10 mL (2 tsp.) crushed coriander seeds
2.5 mL (1/2 tsp.) cumin
5 mL (1 tsp.) turmeric
1 stick of cinnamon to taste
30 mL (2 tbsp.) olive oil
1 onion, chopped
15 mL (1 tbsp.) garlic, chopped
375 mL (1 1/2 cups) baby carrots
2 stalks celery, chopped
4 sweet potatoes, peeled and cubed
45 mL (3 tbsp.) tomato paste
750 mL (3 cups) chicken stock
10 mL (2 tsp.) harissa
12 whole almonds
Dry the meat with paper towels. In a bowl, mix meat with coriander, cumin, turmeric and cinnamon. Season with salt. In a casserole or heavy-bottomed pan, heat oil over medium heat. Sear the lamb cubes for 3 to 4 minutes in small batches. Add onion, garlic, vegetables, tomato paste, broth and harissa. Bring to a boil. Simmer for 30 to 35 minutes. Add dates and almonds, then continue cooking for 5 minutes. Divide into airtight containers or freezer bags. This dish can be frozen for up to 3 months.ThawThe day before, thaw in the refrigerator.ReheatIn a saucepan, bring the mixture to a boil. Cover and reheat for about 5 minutes over low heat, stirring a few times. Serve with couscous, if desired.
Moroccan Lamb and Potato Stew Recipe
1kg lamb shoulder, cut into 3cm pieces
1kg peeled potatoes, halved
375ml veal stock or chicken stock
1 large onion, chopped
400g chopped tomatoes
2 cloves of garlic, chopped
1 teaspoon ground cumin1 teaspoon ground ginger
1 cinnamon stick
3 teaspoons honey
Cilantro leaves, Serve
125 ml olive oil
2 teaspoons sumac and pepper
Heat oil 2 tablespoons in a heavy bottomed saucepan over medium heat, cook lamb for 3-4 minutes or until golden. Add 1 tablespoon of oil to the pan and cook the onion, garlic, cumin and ginger for 2-3 minutes until fragrant. Add the stock, cinnamon and honey and return the lamb to the pan, bring to a boil, reduce the heat to low, cover partially and cook for 45 minutes or until done. Remove the lid and simmer, stirring occasionally, for another 15 minutes or until the sauce thickens.Meanwhile, preheat the oven to 200°C. Place potatoes in a saucepan filled with cold salted water and bring to a boil.Simmer for 10 minutes until almost tender then drain.Add 1/4 cup (60 mL) oil, transfer to a roasting pan and roast, turning halfway through, for 45 minutes, or until crisp.Combine sumac with 2 teaspoons of sea salt. Toss the cooked potatoes with the mixture.Serve the sumac potato stew, sprinkled with cilantro
Moroccan-style lamb stew
45 minaverage(4. 1/5 – 15 votes)
4 4 lamb chops
4 medium carrots
2 handfuls of split peas
1 teaspoon cumin1 pinch of cinnamon
1 teaspoon paprika
4 glasses of water
2 tablespoons of olive oil
Sauté the chops in oil with the onion for 10 minutes. Add the carrots, simmer for a while, add the spices and moisten with water. Add the potatoes cut into quarters, carrots and dry chickpeas rehydrated in advance and dry split peas.
Cook for about 45 minutes over medium heat, moistening if necessary.
Sheep meat is particularly prized. At a rate of 3 to 4 kg/year/inhabitant, depending on the year, it represents 20% of the meat ration of Moroccans. It is estimated that one sheep is slaughtered for each birth and marriage ceremony. Each year, during the Feast of the Sacrifice, 5 million small ruminants (one per household) are sacrificed and eaten. Morocco is also a country of sheep breeding. This is a crucial activity for rural households.
Lamb or mutton is mostly prepared in the form of tagines. Almost all Moroccans say that they usually prepare red meat almost exclusively in the form of stews accompanied by vegetables, which they call tajines. The term tajin originally referred to a vessel consisting of a circular dish and a domed lid made of clay. However, the use of the word to designate a meat stew has become widespread: “The word tajine comes from the dish, but when we say ‘tajine’, we mean red meat with vegetables and sauce,” explains a housewife.
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