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Moroccan Lamb Stew
Moroccan Lamb Stew
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Prep Time:
15 minutes
Total Time:
1 hour
Quick and flavorful Moroccan-inspired lamb stew with paprika and couscous. Ready in just one hour!
Ingredients:
  • 1 pound boneless lamb shoulder
  • 1 1/2 cups chicken broth
  • 1 large onion, chopped (1 cup)
  • 3 cloves garlic, finely chopped
  • 1 tablespoon all-purpose flour
  • 1 cup dry red wine or chicken broth
  • 1 cup dried apricots
  • 1/4 cup pitted dried plums
  • 1/4 cup raisins
  • 1 can (14.5 oz) whole peeled tomatoes, undrained
  • 1/3 cup chopped fresh parsley
  • 3 cups hot cooked couscous
Instructions:
  • Trim the fat off the lamb and cut it into cubes. Coat a Dutch oven with nonstick cooking spray and heat it over medium-high heat. Sear the lamb in the Dutch oven, stirring regularly, until golden brown. Take the lamb out of the Dutch oven.
  • Pour 1/2 cup of broth into a Dutch oven and bring it to a boil. Add onion and garlic, cooking for 3 minutes while stirring often. Mix in flour and cook for 1 minute, stirring constantly.
  • Add in the lamb, the remaining 1 cup of broth, wine, apricots, prunes, raisins, paprika, and tomatoes, ensuring the tomatoes are broken up. Bring to a boil, then simmer covered for 45 minutes. Finish by mixing in chopped parsley and serve over fluffy couscous.

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