This moroccan lamb stew uses a blend of different spices and flavor makers such as cinnamon allspice bay leaves and what i consider the star spice here moroccan ras el hanout. Heat oil fry onion and lamb for 3 4 minutes. Preheat the oven to 180 c. Place the lamb in a large bowl and toss together with half of the spice mix. Brown the beef in 2 or 3 batches.

Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Lamb is the shining star in this main dish that s simmered with fragrant spices. Transfer to a casserole dish add tomatoes apricots and sultanas. Fry the onion and garlic for 5 minutes in the same saucepan until translucent then return the lamb. It s hearty rich nutritious and easy to make and is paleo and gluten free.

Add the honey lemon and olives and cook for 20 30 mins. Heat a large frypan over a medium high heat. Preheat the oven to 190 c 375 f gas 5. Mix sachet contents with water and add to casserole dish. Return the lamb to the pot.

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Cut beef into 2 5 3cm cubes place in a large bowl. Remove from the saucepan. Moroccan style lamb and chickpeas is a great go to choice for fast weeknight cooking. Bring to the boil then reduce the heat cover and cook gently for 1 hour. Top with flaked almonds and serve with couscous.

Place the cayenne black pepper paprika ginger turmeric and cinnamon into a small bowl and mix to combine. The winning spice mixture to flavor your moroccan lamb stew. Add the stock zest and juice cinnamon honey and salt and pepper. This scrumptious moroccan lamb casserole or tagine with apricots and carrots is one of my favourite slow cooker recipes. Can be done on the stove or in your instant pot.

Add about 2 tbsp of oil and the moroccan spice mix mix well. Once the meat is really tender turn the heat up to high. Top with the herbs and serve with couscous or rice. Stir cover and cook for 1 2 hours or until meat is tender. Pick and finely chop the rosemary leaves and peel and roughly chop the ginger then add to a pestle and mortar with the cumin coriander fennel seeds and dried chillies.

Ras el hanout is a decidedly north african moroccan spice blend that includes notes of turmeric cloves ginger cardamom nutmeg and more. Saute the lamb for 5 minutes. Ras el hanout is a decidedly north african moroccan spice blend that includes notes of turmeric cloves ginger cardamom nutmeg and more. Add about 2 tbsp of oil and the moroccan spice mix mix well. Place the cayenne black pepper paprika ginger turmeric and cinnamon into a small bowl and mix to combine.

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Saute the lamb for 5 minutes. Cut beef into 2 5 3cm cubes place in a large bowl. Add the honey lemon and olives and cook for 20 30 mins. Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. This moroccan lamb stew uses a blend of different spices and flavor makers such as cinnamon allspice bay leaves and what i consider the star spice here moroccan ras el hanout.