Moroccan lamb stew recipe for a hearty family meal

Ingredients for Moroccan lamb stew

• 900 g lamb stew meat, cut into 2.5 cm cubes

• sea salt or pink Himalayan sea salt to taste

• black pepper to taste (if tolerated)

• 2.5 ml ground cinnamon

• 30 ml coconut oil

• 1 small onion, chopped

• 4 cloves garlic, minced

• 5 cm piece fresh ginger, peeled, minced

• 30 ml chopped fresh rosemary

• 15 ml apple cider vinegar

• 120 ml homemade or store-bought bone stock

• 120 ml water

• 2 small oranges, zested, juiced

• 480 g chopped carrots

• 30 ml minced fresh dates

• 120 g chopped fresh coriander (for garnish, optional)

How to make Moroccan lamb stew

1. Season the minced beef evenly with the salt, pepper, and cinnamon in a medium-sized bowl.

2. Heat the coconut oil in a large cooking pot over medium heat and brown the meat for 2–3 minutes on each side.

3. Add the onion and cook for 3 minutes, or until it begins to brown slightly.

4. Stir in the garlic, ginger, and rosemary, and cook for an additional couple of minutes until fragrant.

5. Pour in the apple cider vinegar, bone broth, and water, then add the orange zest and juice, carrots, and dates. Bring the mixture to a boil.

6. Reduce the heat to medium-low, cover, and cook for about 1½ hours, or until the lamb reaches the desired tenderness.

7. Serve warm, garnished with fresh coriander.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.