Another day, another post about my love for lamb. I know, I know- I won’t go into detail this time, as I’m sure you know by now, it’s a deep and true love that will last the until the end of time. Instead, I’ll tell you about how this recipe came to be.
A few months ago we received “lamb stew meat” in our CSA from Chestnut Farms, and I’ve been struggling with what to do with it. I recently made gyros, so that was out of the question, and I also just made lamb burgers, so I figured we’ve had enough Greek flare to hold us over for a while. I did a little reading and finally came across a few recipes for Moroccan lamb stew that sounded interesting. I’ve never made anything Moroccan before (I tend to stick with what I know and what we like) but considering the temperatures here are hanging out around freezing, I figured I would give this warm stew a try.
My usual recipe process is to start with some research. I begin by perusing Pinterest and cooking websites to see what recipes are already out there. I then compare the ingredients to items I either already have, or are easily acquired at the store. Sometimes I decide to add ingredients, and sometimes I decide to leave things out, depending on the above. Sometimes I do exactly what the recipe tells me! Although those are few and far between because I don’t really like to use measuring spoons, and I like to cook with a little more creativity.
Anyway, after all of that, I went ahead and made the recipe below. It’s a mix of different recipes I saw online, with a few tweaks of my own. It came out surprisingly delicious and full of flavor. I cannot wait to make it again!
- 2 lbs Lamb meat from Chestnut Farms CSA
- 2 tbs olive oil
- 1 28 oz can plum tomatoes
- 1 onion, chopped
- 3 carrots, chopped
- 2 cups Yukon gold potatoes, halved
- 2 1/2 c low sodium beef stock
- 1/2 c dried apricots
- 1 16 oz can garbanzo beans
- 1 bay leaf
- 1 cinnamon stick
- 2 tbs Moroccan spice rub (I used the Victoria Gourmet blend)
- 2 tbs garlic
- s +p to taste
- 1 avocado, chopped (optional)
- fresh mint (optional)
- Serve with: Rice pilaf and naan bread.Other options include brown rice, mashed potatoes, or eating the stew by itself!
Combine the lamb meat and 2 tbs of Moroccan spice mix into a large Ziploc bag and shake until the lamb is generously covered.
In a large skillet, heat up the olive oil and garlic. Add the chopped onion, carrots and potatoes and cook for about 5 minutes, until slightly soft. Remove veggies from skillet and add to the crock pot. In the same skillet, add more oil if needed and add the lamb meat. Brown the lamb on all sides. Remove and add to the crock pot with the veggies. Add the cinnamon stick, bay leaf, dried apricots, plum tomatoes and beef broth to the crock pot and top with s +p to taste. I also added another tablespoon or so of Moroccan spice for added flavor. Cook on high for 8 hours, stirring occasionally (this is mostly an excuse to taste-test. Yum!). During the last half hour before you are ready to serve, add the garbanzo beans, stir to combine and let everything cook together for the last stretch. At this time you can also get the rice cooking and chop up your naan bread, avocado and mint, if desired.
Once finished, start your bowl off with the rice and add the stew on top. Finish with the naan, avocado and mint, and enjoy!
Have any suggestions or comments? Leave them below, I’d love to hear from you!