Make-Ahead Moroccan Lamb Stew Recipe with Spices and Vegetables

This mouthwatering Make-Ahead Moroccan Lamb Stew is packed with exotic flavors, tender chunks of lamb, and a variety of vegetables. It is a hearty and satisfying one-pot meal that is perfect for chilly evenings. The aromatic blend of Moroccan spices adds depth and richness to the stew, while the slow-cooked lamb becomes fall-apart tender. This recipe is great for entertaining or for feeding a crowd, as it can be prepared ahead of time and reheated before serving. Serve with couscous or crusty bread for a complete meal.

Ingredients

• 2 pounds lamb shoulder, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (14 ounces) diced tomatoes
• 4 cups low-sodium beef or vegetable broth
• 1 cup dried apricots, halved
• 1 cup pitted green olives
• 1 cup baby carrots
• 1 large sweet potato, peeled and diced
• Salt and black pepper, to taste
• Fresh cilantro or parsley, for garnish

Directions

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb chunks in batches and brown them on all sides. Remove the lamb and set aside.
2. In the same pot, add the diced onion and minced garlic. Sauté until the onion is soft and translucent.
3. Add the ground cumin, coriander, cinnamon, ginger, turmeric, and cayenne pepper to the pot. Stir well to coat the onions and garlic with the spices.
4. Return the browned lamb to the pot. Add the diced tomatoes, beef or vegetable broth, dried apricots, green olives, baby carrots, and sweet potato. Season with salt and black pepper.
5. Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the lamb is tender and the flavors have melded together.
6. Once the stew is cooked, allow it to cool completely. Transfer it to an airtight container and refrigerate overnight, or for up to 2 days. This will allow the flavors to develop further.
7. To serve, reheat the stew on the stovetop over low heat until warmed through. Adjust the seasoning if needed. Garnish with fresh cilantro or parsley before serving.
8. Serve the Make-Ahead Moroccan Lamb Stew with couscous or crusty bread for a complete and satisfying meal.

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