Ingredients
Scale
- 2 lbs lamb shoulder, cut into large chunks
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 can (15 oz) chickpeas, drained
- 8 oz pitted prunes
- 1 large carrot, sliced
- 1 potato, diced
- 1 can (14 oz) diced tomatoes
- 2 cups beef or vegetable broth
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground cumin
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add onion and cook until translucent. Stir in garlic and sauté for another minute.
- Increase heat to medium-high and brown lamb chunks in batches for about 5-7 minutes per batch.
- Reduce heat back to medium. Add ground ginger, turmeric, cinnamon, cumin, carrots, potatoes, chickpeas, prunes, diced tomatoes, and broth; stir well.
- Bring to a gentle boil. Cover and reduce heat to low; let simmer for about 1.5 to 2 hours until lamb is fork-tender.
- Adjust seasoning as needed before serving hot over couscous or rice.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Stew
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 12g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg