Description
A rich and flavorful stew featuring ground lamb and a blend of aromatic spices, perfect for any occasion.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 tbsp cumin (ground)
- 1 tsp paprika (ground)
- 2 tsp turmeric (ground)
- 1 tsp allspice (ground)
- ¼ tsp cayenne pepper (optional)
- ½ tsp coriander
- 1 lb lamb (ground)
- Salt and pepper (to taste)
- 1 cup tomato sauce
- 1 cup chicken broth
- 1 cup apricots (dried chopped)
- 15 oz garbanzo beans (canned, rinsed and drained)
- 3 sticks cinnamon sticks (or 2 tsp dried ground cinnamon)
- 1 tsp lemon zest
- Handful of chopped cilantro (optional garnish)
- 3 cups cooked couscous (or rice)
Instructions
- In a large deep-frying pan or Dutch oven, add olive oil, chopped onion, minced garlic, cumin, paprika, turmeric, allspice, cayenne pepper, and coriander. Sauté until the onions become translucent and aromatic, about 1-2 minutes.
- Add ground lamb along with salt and pepper to taste. Cook over medium heat until the lamb browns. If desired, drain any excess oil.
- Stir in tomato sauce, chicken broth, dried apricots, garbanzo beans, and cinnamon sticks. Cook for about 20 minutes, allowing the flavors to blend. After cooking, remove the cinnamon sticks.
- Remove from heat, mix in lemon zest and chopped cilantro, then serve over a bed of cooked couscous or basmati rice. Enjoy your filling dish!
Notes
Feel free to adjust spice levels, use fresh herbs as needed, and customize with additional vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg