← Back to Search Results
stewing Moroccan
Moroccan Spiced Lamb Stew

Photo by:
Comments: 0
 

Recipe

This stew, which is traditionally served with couscous, may be made with lamb, chicken, or a combination of the two, and you can add all kinds of different vegetables, including cabbage, turnips, zucchini, eggplant, and peppers. Quick-cooking couscous, with a little broth from the stew and fresh herbs, is very good and saves an immeasurable amount of time.

Yield: SIX TO EIGHT SERVINGS

Ingredients

  • 2 pounds lamb shoulder or breast, trimmed of fat and gristle and cut into 1½-inch cubes
  • 6 medium onions, peeled and cut into quarters
  • 8 cloves garlic, peeled and smashed with the flat side of a knife
  • 2½ tablespoons chopped fresh ginger
  • ¾ teaspoon crushed saffron threads
  • 2 sticks cinnamon
  • 5 cups good-quality reduced-sodium chicken broth
  • 1½ pounds fennel bulbs with stalks, rinsed and trimmed, leaving 1/8 inch of the root base to hold the fennel together
  • 5 carrots, peeled, cut lengthwise in half and into 2-inch lengths
  • 1 14½-ounce can tomatoes, or 6 fresh tomatoes, peeled
  • 1 bunch fresh cilantro, rinsed, drained, and tied together with string
  • 1 15-ounce can chickpeas, blanched briefly in boiling water, refreshed in cold water, and drained thoroughly
  • 1½ teaspoons salt
  • ¾ teaspoon freshly ground black pepper
  • 3 cups quick-cooking couscous
  • ¾ cup chopped fresh cilantro leaves

Directions

FIRST Put the lamb pieces, onions, garlic, ginger, saffron, cinnamon, and chicken broth in a 5-quart casserole with a lid. Bring to a boil, reduce the heat to medium-low, and let simmer, covered, for 1 hour.

SECOND Cut each fennel bulb lengthwise in half, then cut the fennel into slices about ½ inch thick and 2 inches long. Cut the tomatoes in half, remove the seeds, and chop coarsely.

THIRD Add the carrots, fennel, tomatoes, and cilantro bundle to the lamb, stir, cover, and bring the stew again to a boil. Continue to cook over medium-low heat for 40 to 45 minutes, skimming the surface with a spoon to remove any impurities. Add the chickpeas, stir, cover, and continue cooking for about 10 minutes. Remove the cilantro bundle and discard.

FOURTH After the chickpeas have been added, prepare the couscous according to the package directions, substituting 1 cup of the lamb broth for 1 cup of the water. Fluff the cooked couscous with a fork to separate the grains, mix in the fresh cilantro, and spoon onto a platter. Ladle spoonfuls of lamb stew on top or serve separately. You may serve with bottled harissa sauce or some chile paste mixed with chopped garlic for extra flavor.


© 2005 Nina Simonds
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

665kcal (33%)
140mg (14%)
25mg (41%)
347mcg RAE (12%)
1254mg
99mg
35g
6g
11g
80g
79mg (26%)
1058mg (44%)
10g (48%)
23g (35%)
5mg (25%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-for-friends Cooking for Friends
by Gordon Ramsay
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
lidias-italy Lidia's Italy
by Lidia Bastianich
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
martin-yans-china Martin Yan's China
by Martin Yan
raos-cookbook Rao's Cookbook
by Frank Pellegrino
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
nigella-express Nigella Express
by Nigella Lawson
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
big-fat-cookies Big Fat Cookies
by Elinor Klivans
living-raw-food Living Raw Food
by Sarma Melngailis
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
good-to-the-grain Good to the Grain
by Kim Boyce
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
baked-explorations Baked Explorations
by Matt Lewis
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?