Lamb is an acquired taste, but once you acquire it, it’s great in Moroccan Lamb Stew
Warm soups and stews really hit the spot this time of year. In the winter, batch cooking seems to save time and energy. It’s a welcome reprieve from the nightly dinner duties, leaving more time for watching shows on Netflix.
This week’s recipe is for Moroccan Lamb Stew, which is flavorful with the cinnamon, ginger and rosemary and slightly different than your run-of-the-mill stew since it has lamb in it rather than the traditional beef. Lamb is a welcome change always, but I grew up eating lamb. It can be an acquired taste, but as long as you get good, fresh lamb, it’s quite delicious. This stew could be served over rice pilaf or couscous, if you wish, and also stands alone just fine, too.
Any time there’s fresh cilantro involved, my taste buds are happy. Cilantro is one of those love it or leave it flavors, but if you’re in the love it camp, you cannot get enough. It goes on Mexican, Asian and Mediterranean food and is a mainstay in my fridge.
Winter time is a great time to explore different cuisines, and the flavors of soups and stews from different regions of the world are warming, comforting and also quite healthy. Perhaps soups and stews will be a theme to continue here. Last week, I featured Keto Taco Soup. At home, we had Coconut Curry, but this week, we’re moving on to Morocco. Will you join me?
Adriene Rathbun is an enthusiastic Wichita cook who offers cooking classes through her business, Social. Reach her at socialcookingclasses.com or ar@adrienerathbun.com.
Moroccan Lamb Stew
2 pounds lamb stew meat, cut into 1-inch cubes
Sea salt or Pink Himalayan sea salt, to taste
Black pepper, to taste
½ teaspoon ground cinnamon
2 tablespoons coconut oil
1 small onion, chopped
4 cloves garlic, minced
1 2-inch piece fresh ginger, peeled and minced
2 tablespoons fresh rosemary, chopped
1 tablespoon apple cider vinegar
½ cup homemade or store-bought beef bone broth
½ cup water
2 small oranges, zested and juiced
4 cups carrots, chopped
2 tablespoons fresh dates, minced
½ cup fresh cilantro, chopped, for garnish
In a medium-sized bowl, season the meat evenly with salt, pepper and cinnamon.
In a large cooking pot on medium, heat the coconut oil and brown the meat for 2-3 minutes per side. Add the onion and cook for 3 minutes, or until it begins to brown slightly. Add the garlic, ginger and rosemary and cook until fragrant, another couple of minutes.
Add the apple cider vinegar, bone broth, water, orange zest and juice, carrots and dates and bring to a boil.
Reduce the heat to medium-low, cover and cook for about 1½ hours, or until the lamb reaches the desired tenderness. Serve warm garnished with cilantro.
Epicurious.com