Moroccan Lamb Stew

A sweet but savory one pot stew

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Course: Dinner, Soup

Cuisine: Moroccan

Diet: Gluten Free, Low Lactose

Keyword: chickpea stew, lamb stew, moroccan stew

Prep Time: 5

Cook Time: 1 45

Total Time: 1 50

Servings:

Calories: 359kcal

Preheat the oven to 325℉.
Warm the dutch oven over medium-high heat on the stovetop.
Add the avocado oil and the lamb. Brown the lamb for a few minutes on each side then remove it from the pot and set aside.
Add the onion, garlic, ginger, and carrots and sauté for a few minutes or until the veggies have softened.
Add in the cumin, coriander, cardamom, black peppercorns, all spice, nutmeg, and cloves and sauté for 1 minute allowing them to get fragrant.
Then add in the bone broth, diced tomatoes, vinegar, bay leaf, and cinnamon stick. Stir and place the lamb back in the pot.
Cover the pot and place it in the oven for 45 minutes.
After 45 minutes, remove the dutch oven from the oven and add the dried apricots. Cover and place the pot back in the oven for another 45 minutes.
Remove the pot from the oven and remove the cinnamon stick and bay leaf. Add in the cooked chickpeas and allow the pot to cool for 5-10 minutes.
If the broth is still runny, add in arrowroot or tapioca starch until the sauce has thickened. Make sure to add it slowly in small amounts while stirring to avoid clumping.
This stew tastes delicious served with cooked couscous, quinoa, or rice.