Moroccan Lamb Stew

This Moroccan lamb stew is the ultimate comfort food for chilly winter nights. Tender lamb, warm spices, and hearty vegetables come together in a rich, buttery broth that fills your home with irresistible aromas. It’s the perfect dish to cozy up with all season long.
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Cook Time
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Ingredients

  •  2 pounds lamb shoulder or leg, cut into 1–2 inch pieces
  •  sea salt
  •  black Pepper, freshly ground
  •  2 tablespoons Danish Creamery European Style Butter
  •  2 yellow onions, sliced
  •  6 cloves garlic, minced
  •  2-3 teaspoons fresh ginger, finely grated
  •  2 teaspoons paprika
  •  1 ½ teaspoon turmeric
  •  1 tablespoon ground cumin
  •  ¼ teaspoon ground cloves
  •  2 cinnamon sticks
  •  1 tablespoon ground coriander
  •  2 tablespoons tomato paste
  •  3 cups chicken stock
  •  ½ butternut squash, peeled and cut into chunks
  •  ½ cup dried apricots
  •  1 can (15 oz) chickpeas, drained and rinsed
  •  water, if needed

Directions

  • Preheat your oven to 350°F.
  • In a large ovenproof pot or Dutch oven, heat a bit of oil over medium-high heat. Season lamb with salt and pepper.
  • Sear the lamb pieces in batches until browned on all sides, about 3–4 minutes per side. Remove the lamb and set aside.
  • Reduce the heat to medium and add the Danish Creamery European Style Salted Butter to the pot. Once melted, add the sliced onions and cook until softened, about 5 minutes. Stir in the garlic and ginger, cooking for another 1–2 minutes until fragrant.
  • Add the paprika, turmeric, cumin, ground cloves, cinnamon sticks, and ground coriander, stirring to coat the onions and release the spices’ aroma. Stir in tomato paste.
  • Return the lamb to the pot and pour in the chicken stock. Add ½ teaspoon of sea salt and black pepper.
  • Bring to a simmer, then cover the pot and transfer it to the oven. Bake for 1 ½ hours.
  • Remove the pot from the oven and add the butternut squash, dried apricots, and chickpeas to the pot. Stir gently to combine. Add some water if too much liquid evaporated. Cover and return to the oven for another hour.
  • Remove from the oven, garnish with cilantro. Serve hot with couscous, rice, or crusty bread.

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