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Moroccan Grass Fed Lamb Stew

Moroccan Grass Fed Lamb Chickpea Stew

Course dinner, Entree, Main Course
Cuisine anti inflammatory, Comfort Food, dairy free, gluten free, Moroccan
Keyword 30 Minute Meal, Anti Cancer, Anti Inflammatory, Carrot, chilis, Dairy Free, garbanzo bean, Ginger, gluten free, Grass Fed, Lamb, Stew
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 tbsp good olive oil
  • 1 large sweet onion diced
  • 8 cloves garlic chopped
  • 1 tbsp ground cumin
  • 1/4 tsp hot smoked paprika
  • 1/4 tsp cinnamon
  • 2 tbsp harissa
  • 1 tbsp fresh grated ginger
  • 1 cup fresh cilantro leaves
  • 2 carrots sliced
  • 1 # ground lamb
  • 28 oz can diced tomatoes
  • 3 pitted prunes mashed
  • 1/2 tsp salt
  • 15 oz can garbanzo beans drained
  • 1/2 cup dry white wine
  • Zest from one lemon
  • Optional: Tzatziki or Raita sauce as garnish

Instructions

  1. In a medium pot, over medium heat, saute onion, garlic, cumin, paprika, cinnamon, harissa, ginger, cilantro, and carrots in oil, stirring occasionally, for 5 minutes
    lamb stew ingredients
  2. Add lamb, breaking up into bite size pieces, and incorporate into onion mixture
  3. Add tomatoes, prunes, salt, garbanzo beans, wine, and lemon zest; stir to combine
    Lamb Stew in Instant Pot
  4. Cook covered for 30 minutes, stirring occasionally, then ladle into bowls
    Moroccan Grass Fed Lamb Chickpea Stew

Recipe Notes

*Harissa is a spicy Middle Eastern chili paste found in most supermarkets in the condiment aisle
Optional: Serve stew with tzatziki or raita sauce and additional harissa for garnish
You can also make this in an Instant Pot by pressure cooking for 5 minutes, and allowing pressure to release naturally