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Old 10-20-2014, 01:30 PM   #1
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Moroccan Lamb and Chickpea Stew

This is a recipe I've been making for some time now. Although it seems like a lot of ingredients, most of them are probably things you already have in your pantry.

A word about ras el hanout, which is a North African spice blend. Unfortunately, it's one of the few spice blends that Penzeys doesn't carry. I found a jar at Williams Sonoma that has lasted me a while. I've also seen recipes online and have posted a link below. There's nothing really unusual in it and, again, you probably already have most of the spices on hand.

Moroccan Lamb and Chickpea Stew

Ingredients:
  • 1 lb lamb leg or shoulder, cut into 1" pieces
  • 1 tsp ground cumin
  • 1 tsp ground coriander seed
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, finely chopped
  • 1" piece of ginger, finely chopped
  • 1/2 cup golden raisins or 6 dried figs, halved
  • 1 14.5 oz. can diced tomatoes, packed in juice
  • 2-3 cups low sodium chicken broth
  • 1 tbsp Ras el Hanout (North African seasoning)*
  • 1/2 tsp ground cinnamon
  • 2 tsps paprika
  • 1 medium sweet potato, cut into 1" pieces (about 1 cup)
  • 1 15 oz. can chickpeas, drained
  • 6 oz. fresh spinach leaves

For serving:
  • Cooked couscous, rice, or your favorite grain (I like barley myself)
  • 1/2 cup cilantro, chopped (optional)
  • Harissa sauce (optional)

* Ras el Hanout can be found at Williams-Sonoma stores, or you can easily make your own using the recipe found here: Ras El Hanout Recipe | Epicurious.com
  1. Preheat oven to 325° F.
  2. Combine lamb pieces, ground cumin, ground coriander, paprika, salt, and black pepper in a mixing bowl. Toss to evenly coat meat and set aside while preparing the other ingredients.
  3. In a Dutch oven or oven-proof pot, heat olive oil over medium high heat. Add the lamb pieces to the pot in a single layer and turn as needed to brown on all sides. You may have to do this in batches if it doesn't all fit in the pot. Transfer the meat to a plate and set aside.
  4. Sauté the onion for two minutes in the same pot. Be sure to scrape up the fond and bits of meat left from browning. Add the garlic and ginger. Continue to sauté for another minutes, taking care not to burn the garlic.
  5. Add the raisins or figs, tomatoes, and two cups of the chicken broth. Stir in ras el hanout, ground cinnamon, and paprika.
  6. Add the lamb and sweet potatoes to the pot. If the liquid doesn't cover the meat and vegetables, add just enough liquid so that it does. Bring the mixture just to a boil, then cover the pot and transfer to the oven.
  7. Bake for 1-1/2 hours or until the meat is fork tender.
  8. Return the pot to the stove top and add chickpeas and spinach. Cook over low heat until the spinach is wilted. Season to taste with salt and pepper.
  9. Serve over couscous or other grain, and top with chopped cilantro and harissa sauce, if desired.


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Old 10-20-2014, 01:55 PM   #2
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Quote:
Originally Posted by Steve Kroll View Post
A word about ras el hanout,
wasn't that the bad guy in the cristian bale version of batman movies?

just kidding.

this looks delicious. i make a french version for my parents as they love lamb stew, but it's getting boring. i'll have to give this one a go the next time i visit them.

steve, have you ever used a tagine for something like this? i'm curious how one would brown things for the stew if using one.

tia.
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Old 10-20-2014, 01:55 PM   #3
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Nice one. I bought myself a tagine a while back and was wanting to use it soon. Think I will try this....thanks
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Old 10-20-2014, 02:10 PM   #4
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Originally Posted by buckytom View Post
steve, have you ever used a tagine for something like this? i'm curious how one would brown things for the stew if using one.
Ya know... that's one piece of cooking equipment I don't own, so I can't answer that. From what I understand you can't really brown meat in one. I suppose you could just braise it, though.
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Old 10-20-2014, 02:28 PM   #5
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I bought a Staub tagine with the xmas bonus my boss gave me. It has a cast iron base. Should work for browning. Hope so, anyway....

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Old 10-20-2014, 02:29 PM   #6
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thanks.

i've been looking into buying a tagine. i've seen a nice one at a le creuset store, but it looks too small and was kinda pricey for something i'll use very infrequently. or smash it by being dropped when i try to pick it up when it's too hot.

i guess you can brown things in a skillet and transfer them to the tagine along with the deglazed liquid.

whaddya think, rock?
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Old 10-20-2014, 02:31 PM   #7
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Sure. Why not? That's what I would do.
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Old 10-20-2014, 02:41 PM   #8
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Not only do I have all the seasoning and spice mix ingredients, I have lamb pieces in the freezer. I'll have to give this a try.

Thanks, Steve.
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Old 10-20-2014, 04:07 PM   #9
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Okay, I have been trying to figure out how to print the printable version of this to no avail. Can anyone help?
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Old 10-20-2014, 04:10 PM   #10
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you can cut and paste to notepad or wordpad in a windows o/s.
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Moroccan Lamb and Chickpea Stew This is a recipe I've been making for some time now. Although it seems like a lot of ingredients, most of them are probably things you already have in your pantry. A word about ras el hanout, which is a North African spice blend. Unfortunately, it's one of the few spice blends that Penzeys doesn't carry. I found a jar at Williams Sonoma that has lasted me a while. I've also seen recipes online and have posted a link below. There's nothing really unusual in it and, again, you probably already have most of the spices on hand. [SIZE="5"][B]Moroccan Lamb and Chickpea Stew[/B][/SIZE] [B]Ingredients:[/B] [LIST] [*]1 lb lamb leg or shoulder, cut into 1" pieces [*]1 tsp ground cumin [*]1 tsp ground coriander seed [*]1 tsp paprika [*]1/2 tsp salt [*]1/2 tsp black pepper [*]2 tbsp olive oil [*]1 large onion, chopped [*]3 cloves garlic, finely chopped [*]1" piece of ginger, finely chopped [*]1/2 cup golden raisins or 6 dried figs, halved [*]1 14.5 oz. can diced tomatoes, packed in juice [*]2-3 cups low sodium chicken broth [*]1 tbsp Ras el Hanout (North African seasoning)* [*]1/2 tsp ground cinnamon [*]2 tsps paprika [*]1 medium sweet potato, cut into 1" pieces (about 1 cup) [*]1 15 oz. can chickpeas, drained [*]6 oz. fresh spinach leaves [/LIST] [B]For serving:[/B] [LIST] [*]Cooked couscous, rice, or your favorite grain (I like barley myself) [*]1/2 cup cilantro, chopped (optional) [*]Harissa sauce (optional) [/LIST] * Ras el Hanout can be found at Williams-Sonoma stores, or you can easily make your own using the recipe found here: [url=http://www.epicurious.com/recipes/food/views/Ras-El-Hanout-101070]Ras El Hanout Recipe | Epicurious.com[/url] [LIST=1] [*]Preheat oven to 325° F. [*]Combine lamb pieces, ground cumin, ground coriander, paprika, salt, and black pepper in a mixing bowl. Toss to evenly coat meat and set aside while preparing the other ingredients. [*]In a Dutch oven or oven-proof pot, heat olive oil over medium high heat. Add the lamb pieces to the pot in a single layer and turn as needed to brown on all sides. You may have to do this in batches if it doesn't all fit in the pot. Transfer the meat to a plate and set aside. [*]Sauté the onion for two minutes in the same pot. Be sure to scrape up the fond and bits of meat left from browning. Add the garlic and ginger. Continue to sauté for another minutes, taking care not to burn the garlic. [*]Add the raisins or figs, tomatoes, and two cups of the chicken broth. Stir in ras el hanout, ground cinnamon, and paprika. [*]Add the lamb and sweet potatoes to the pot. If the liquid doesn't cover the meat and vegetables, add just enough liquid so that it does. Bring the mixture just to a boil, then cover the pot and transfer to the oven. [*]Bake for 1-1/2 hours or until the meat is fork tender. [*]Return the pot to the stove top and add chickpeas and spinach. Cook over low heat until the spinach is wilted. Season to taste with salt and pepper. [*]Serve over couscous or other grain, and top with chopped cilantro and harissa sauce, if desired. [/LIST] [IMG]http://i892.photobucket.com/albums/ac125/SteveKroll/morocco_stew.jpg[/IMG] 5 stars 1 reviews
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