Moroccan Lamb Stew

Moroccan_Lamb_Stew.jpg

Today’s recipe is my interpretation of North African flavors, and what I imagine a Moroccan lamb stew would/could taste like…

Some of you might have seen the recipe already(?), as I wrote it for the PaleoHacks blog a while back and it was published there earlier this week.
(If not you can check it out here, it’s the same recipe but a totally different post.)

Anyhow, this recipe is another slow-cooked stew that is just perfect for the season…easy to make, got a warming and comforting spiciness to it, and flavors that’ll take you on a trip to Northern Africa.
Serve it over my Cauliflower Tabbouleh for a complete meal and experience.

Enjoy!

Moroccan Lamb Stew

Serves4-6
Prep time15 minutes
Cook time7 hours
Total time7 hours, 15 minutes
Compliance Paleo, Primal, Whole30
Meal type Main Dish
Main ingredient Lamb
Miscellaneous Slow Cooker
A hearty stew with North African influenses!

What you need:

  • 2lb (900 g) lamb cut(s) of choice (diced)
  • 4 tablespoons ras el hanout spice blend
  • 2 sweet potatoes (peeled and diced)
  • 1 red bell pepper (diced)
  • 1 cup (2.5 dl) apricots (diced)
  • One 14oz (400 g) can crushed tomatoes
  • 3 tablespoons clarified butter or ghee

What to do:

1Put the Ras El Hanout spice blend in a hot, dry, frying pan and roast it for a little while.
2Add the lamb and stir/toss so that all pieces are coated evenly in the spices.
3Add the clarified butter/ghee and quickly sear the meat.
4Put the meat and the rest of the ingredients in a slow-cooker, set it on low for 7-8 hours, then you’re done!

 

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9 Comments

  1. Pingback: Moroccan Lamb Stew | Paleo Digest

  2. Looks awesome! And love the idea of cauliflower tabbouleh….on my way to look at that post write now :)

  3. What size can / measurement of crushed tomatoes did you use. I have a feeling UK cans of tomatoes are different in size to the ones in USA. Thanks

  4. Well I made this the other night as I said and it was deeeelish!!! I think I will use x2 tins of tomatoes when I make it again (very soon!) as the stew was a little on the thick side. Personal taste and all that. Thanks for the recipe it – I have shared it at work too!

    • Hi Jacky!

      What a fantastic read, thanks for sharing! :D
      This is exactly the intention I have with this blog, to share inspiration rather than exact recipes, and I love to read how you’ve identified a way to tweak it to match your preferences!
      To me a recipe that can be tweaked is a good and usable recipe, so this is the absolute best comment I could get :)

      Again, thank you for taking the time to share your experience with me and everyone else who read here, it’s much appreciated! :)

      //Peter

  5. Pingback: Two New Recipes Blog #4 | emilykarn

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