Ingredients
Scale
- 2 tbsp Private Reserve Greek Extra Virgin Olive Oil
- 1 large yellow onion, chopped
- 3 carrots, cubed
- 6 Yukon gold potatoes, peeled and cubed
- Kosher salt and pepper, to taste
- 2.5 lb boneless leg of American lamb, fat trimmed and cut into cubes (or American lamb shoulder)
- 3 large garlic cloves, roughly chopped
- ½ cup dried apricots
- 1 cinnamon stick
- 1 bay leaf
- 1 ½ tsp ground allspice
- 1 ½ tsp ras el hanout Moroccan spice blend
- ½ tsp ground ginger
- 6 plum tomatoes from a can, halved
- 2 ½ cups low-sodium beef broth
- 1 15-oz can chickpeas, drained and rinsed
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onions, carrots, and potatoes for 4 minutes, then add garlic.
- Remove vegetables and brown the lamb cubes in the pot.
- Return vegetables to pot, add spices and dried apricots.
- Add tomatoes and beef broth, bring to a boil for 5 minutes.
- Cover and bake in a preheated oven at 350°F for 1½ hours.
- Stir in chickpeas and bake for an additional 30 minutes.
- Serve hot, preferably with rice, couscous, or bread.
Notes
Marinate lamb overnight for deeper flavors.
Ensure pot is well-seasoned for optimal browning.
Adjust spice levels according to taste.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Baking and Sautéing
- Cuisine: Moroccan
Nutrition
- Calories: 540
- Sugar: 5
- Sodium: 850
- Fat: 24
- Saturated Fat: 7
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 8
- Protein: 32
- Cholesterol: 90