Moroccan Lamb Stew (video)


1 lb leg of lamb steak

1 lemon, juiced

2 tsp paprika

1 tsp cinnamon

½ tsp cumin

½ tsp cardamon

½ tsp ground fenugeek

¼ tsp coriander

¼ tsp cayenne pepper

¼ tsp turmeric

¼ tsp ground cloves

1 TBSP fresh ginger chopped

2 small onions, chopped

2 yams peeled and cubed

3 carrots, sliced

1 green bell pepper, chopped

olive oil


vegetable broth

red wine

salt to taste (i used Himalayan pink salt)


Clean lamb steak and set aside.  Mix all the dry spices together.  Pour lemon juice over lamb steak.  Add half of spice mix to lamb steak, rubbing on both sides.  Place in glass dish, cover and refrigerate for one hour or overnight.

Heat a large cast iron skillet on medium high heat.  Add olive oil.  Sear lamb steak about 2 minutes per side.  Remove seared lamb steak and set aside on plate.  Add ghee to hot skillet and add onions and ginger.  Saute until onions are fragrant.  Add remaining spice mixture and stir.  Stir in wine to release seasoning from pan.  Remove from heat.

Turn crock pot on high or whatever heat settings you have.  Add lamb steak to crock pot, onion spice mix and enough broth to just cover lamb and onions.  Cover and let cook about 40 minutes or until lamb starts to become tender.

Add potatoes to stew and stir.  Cover again and let cook for about 40 minutes or until potatoes become tender.  Turn crock pot to low or lower setting.  Add carrots, bell peppers and herbs.  Cover again and let cook about 30 minutes.  Continue to cook until lamb begins to fall from bone and carrots and bell pepper are tender.

Turn off crock pot.  Serve with basmati rice and pita bread.


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