Description
A fragrant and hearty Moroccan stew featuring tender lamb simmered in a spiced tomato broth with baby potatoes and sweet green peas, perfect for a comforting meal.
Ingredients
Scale
For the Crust:
- 1.5 lbs lamb shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper (optional)
- 1 (14.5 oz) can diced tomatoes
- 4 cups beef or vegetable broth
- 1 lb baby potatoes, halved
- 1 cup frozen sweet green peas
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Season lamb with salt and pepper, then brown on all sides, about 5-7 minutes. Remove and set aside.
- In the same pot, add onion and cook until softened, about 5 minutes. Add garlic, ginger, cumin, coriander, paprika, cinnamon, and cayenne; cook for 1 minute until fragrant.
- Stir in diced tomatoes and broth, scraping up any browned bits. Return lamb to the pot, bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until lamb is tender.
- Add baby potatoes to the pot, cover, and simmer for another 20-25 minutes until potatoes are fork-tender.
- Stir in frozen peas and cook for 5 minutes until heated through. Adjust seasoning with salt and pepper. Garnish with fresh cilantro or parsley before serving.
Notes
You can customize the seasonings to taste.