Cover the couscous with 300ml boiling water and leave to fluff up. Everyone raved about it. Moroccan Lamb With Potato & Raisins Share; Tweet; Share; Share; Pin. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Excellent and well balanced. Stir until well combined. Season with salt, pepper, a lug of oil and a swig of vinegar, cover with tin foil and place in the oven for 5 minutes to steam. It includes ras el hanout, which is an important spice blend in North African cuisine.It translates to “top of the shop” and includes a laundry list of spices, a combination which varies from kitchen to kitchen and cook to cook. We like to double the recipe and freeze one portion for later. In a 5-quart saucepan with a tight-fitting lid, heat oil over high heat. This Moroccan lamb stew could be my favorite recipe this year! Toss diced lamb in flour … Warm, aromatic Moroccan spices bring depth of flavor to this cozy lamb & chickpea stew… Rating: Unrated 26 Inspired by the wonderful spices and flavors used in Moroccan cuisine, this wonderful stew is a hearty one-dish meal. In a medium-size bowl, season the meat evenly with the salt, pepper, and cinnamon. Added more broth while cooking and added in some dried apricots. Add the sweet potato mixture to the pan and fry for around 4 minutes, or until the onions are slightly soft. This Moroccan Lamb Stew was the product of an adventure through the pantry, refrigerator, and spice cabinet… and it turned out AMAZING! I did make a few changes. This lamb stew is inspired by a traditional Moroccan meat and vegetable tagine. The flavors and texture of this instant pot recipe are off the charts. This recipe is definitely a keeper. In a large cooking pot on medium, heat the coconut oil and brown the meat, 2 to 3 minutes per side. Will definitely make again and share recipe. When I prepare it again I'll use another type of orange, or less of it. Pour half the marinade over the lamb, and massage well before you plait it, then put aside until needed. … Slow cooker Moroccan lamb stew. Followed recipe except used stew meat and cooked 2 hrs. Reprinted by permission of HarperOne, an imprint of HarperCollins Publishers. Mix salt, pepper, cinnamon and allspice in medium bowl. In a large pot heat the oil over medium high heat, then brown … 2 pounds 3 ounces tender lamb or beef, cut into 2- or 3-inch pieces 2 medium onions (grated) 3 cloves of garlic (pressed or finely chopped) 1 teaspoon salt 1 teaspoon ginger 1 teaspoon pepper 1/2 teaspoon saffron threads (crumbled) 1/2 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant) Optional: 1/4 teaspoon white pepper When it is cool enough, release the pressure and remove the lamb with tongs. Served with naan. Reduce heat to medium; sauté until onion is soft, … After 4 or more hours, as per your heat setting, transfer the slow cooker vessel to the stove and set … Add a pinch of sea salt and black pepper, then pound to a paste, stirring in a couple of tablespoons of oil. I also added a bunch of greens (Swiss chard, beet green, etc), but the stew was delicious before the addition of the greens. I only used 2 cups of carrots, which was plenty. Would you rather see the Australian version? Powered by the Publisher Platform (P3). Sweet and pungent spices infuse into tender pieces of meat and vegetables as they slowly cook. Heat oil in heavy large pot over medium-high … 3) Cut the carrot into larger pieces than you see in the photo, if you want a touch of firmness--you can always keep cooking if you prefer softer carrots, as the lamb will be fine with extra time. Heat a little oil in a large ovenproof pan or roasting tray over a medium-high heat, add the lamb and quickly brown on both sides, then remove to a plate. Once the lamb is cool enough to handle, cut it into bite-size pieces. Combine flour, paprika, coriander, cumin, and salt. I deglazed the veggies with red wine, 1 cup total, and added an additional, 1 cup of water. I used Valencia, which are sweeter and juicier than others, which made the stew a tad too orangey. Turn the pressure cooker off. This recipe … How to cook Moroccan Lamb Stew in Clay Tajine with a clay Tajine. A few things: 1) Be aware of the type of oranges you're using. Add the garlic, ginger, and rosemary and cook until fragrant, another couple of minutes. Serve with rice or couscous. Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, 1 bunch of fresh rosemary, 10 cm piece of ginger, ½ teaspoon cumin seeds, 1 tablespoon coriander seeds, 1 teaspoon fennel seeds, 3-4 small dried chillies, 4 small quality lamb neck fillets, 4 sweet potatoes, 2 red onions, 4 cloves of garlic, 12 ripe plum tomatoes, 1 cinnamon stick, 2 bay leaves, 1 handful of dried apricots, 350 g couscous, 1 big bunch of fresh coriander, 4 tablespoons fat-free natural yoghurt.