“Easy Delicious Cooking” is a channel for family get gatherings with friends. I’ll show you how to make the most tender One Pot Moroccan Lamb Stew in this step-by-step recipe! If you are looking for an easy dinner idea that is bursting with exotic flavors and melt-in-your-mouth meat, this authentic Moroccan Lamb is the ultimate comfort food.
Why You’ll Love This Recipe In this video, I break down the secrets to creating a rich, aromatic sauce. Whether you are using a traditional clay Tagine or a standard Dutch oven, this slow-cooked lamb stew comes together in just one pot, making cleanup a breeze.
Many home cooks are intimidated by North African cuisine, but this video proves just how simple it is. We focus on layering flavors to get that restaurant-quality taste right in your own kitchen. This dish is perfect for Sunday dinners, meal prep, or impressing guests with something unique.
TIPS: Don’t have a traditional Tagine pot? No problem! A heavy-bottomed pot or casserole dish is just as good. The key is low and slow heat to break down the lamb until it is buttery soft.
Recipe:
Starting Ingredients:
2tbls of olive oil, 1 large red onion thinly sliced,
400 gm / 14ounces of lamb shoulder cut into small chunks,
1 medium carrot peeled cut lengthwise and chopped,
½ red capsicum cut into small pieces, ½ yellow capsicum cut into small pieces
Aromatic Ingredients:
1tsp paprika, 1 bay leaf, , Salt, 1 garlic crushed and finely chopped, ¼ tsp cayenne pepper, 1tsp of powdered ginger, 1tsp of white pepper, ½ tsp of cumin, a pinch of cinnamon, ½ tsp turmeric,
Main Ingredients:
1 can of chickpeas drained and rinsed, 2 small preserved lemons skin only sliced, 2 cups of vegetable stock, 1 ripe tomato cut into small wedges, juice of ½ lemon, 1 cup of chopped parsley, 1 cup of chopped coriander, (OPTIONAL, serve with some rice or some couscous.)
Method,
Firstly season the lamb with salt and pepper and place them in a large frying pan with a lid, and brown the on all sides. Do this in small batches. In another small frying pan get the almond slithers and lightly toast them dry, set aside once done. Next once the lamb is slightly caramalised, take out and set aside. Next put the onion, and saute in the same frying pan that the lamb was browned in. In a small bowl add a 2 tablespoons of water and mix thoroughly with all the aromatics. Make sure there are no clumps and pour the aromatics into the pan and cook for 1 minute with the onions or until the fragrances are released. Mix thoroughly. Now add the carrot and the capsicums in the pan and saute until they get some colour and are soft. Next add the lamb back in placing it on top of the vegies and add the white pepper and salt. Cook over low heat for 2 minutes for all the ingredients to come together. Add the the chickpeas, the preserved lemon, the lemon juice, the tomato, the stock, the parsley and the coriander. Mix thoroughly and try to de-glaze the pan. Bring to a gentle boil cover with the lid and simmer for 45 minutes to 1 hour or until the lamb is tender.
Kali Orexi.
00:00 introduction,
00:22 Start preparing the lamb,
00:53 Start cooking the lamb,
01:22 Start preparing the vegetables,
01:50 Mix all the spices together,
06:20 Start cooking the vegetables,
08:32 Cook for 45 minutes,
08:43 Serve the meal.
Dining and Cooking