Moroccan Lamb Stew
This stew is so full of flavor! The lamb is the perfect foil for all of the Moroccan spice. This is a perfect warm you up kind of meal that we enjoy all fall and winter long. I love how hearty it is and that it is relatively simple to make despite the big flavors!
Servings: 8 Servings
Ingredients
- 2 pounds lamb stew meat would work great, but I used leg cut into chunks
- 2 teaspoons paprika
- 2 teaspoons ground cinnamon
- 1 teaspoon tumeric
- 1 Tablespoon garlic powder
- 1 teaspoon chili flakes
- 1 onion chopped
- 2 28 oz cans diced tomatoes undrained
- 1 15 oz. can garbanzo beans drained
- 2-3 cups spinach or kale chopped
- Couscous for serving
Instructions
- Heat a thick bottomed large pan on the stove (I of course used my trusty cast iron dutch oven… I love that thing!). Brown 2 pounds lamb on all sides.
- Add 2 teaspoons paprika, 2 teaspoons ground cinnamon, 1 teaspoon tumeric, 1 Tablespoon garlic powder, 1 teaspoon chili flakes and 1 onion and cook until fragrant and onions are starting to soften.
- Pour 2 28 oz cans diced tomatoes and scrape any bits off the bottom of the pan.
- Bring to a boil and then lower to a simmer. Cook with no lid until reduced by ⅓. Then cover and continue to cook for at least 45 minutes.
- Add 1 15 oz. can garbanzo beans and 2-3 cups spinach or kale. Cook for about 10 minutes or until beans are warmed through and greens are wilted.
- Serve over couscous.
Nutrition
Serving: 1Serving | Calories: 352kcal | Carbohydrates: 7g | Protein: 20g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 83mg | Sodium: 86mg | Potassium: 520mg | Fiber: 2g | Sugar: 3g | Vitamin A: 967IU | Vitamin C: 16mg | Calcium: 75mg | Iron: 3mg
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