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MOROCCAN LAMB STEW 🌞
MOROCCAN LAMB STEW
SERVES 4
PREP 25 minutes COOK 2 hours, 15 minutes
The beauty of a good stew is that it comes together easily after the initial
prep work. This stew can be simmered on the stove top, braised in the oven,
or made in a convenient slow cooker so it is ready when you walk in the
door after a long day. Serve the stew over cauliflower rice or fluffy quinoa
for a filling meal.
Make Ahead
2 tablespoons olive oil, divided
1 pound lamb shoulder, trimmed of visible fat and cut into 1-inch chunks
2 stalks celery, chopped, or about ¾ to 1 cup precut packaged celery
1 sweet onion, chopped, or about 1 cup precut packaged onion
1 tablespoon grated fresh ginger
2 teaspoons bottled minced garlic
1 teaspoon ground cinnamon
½ teaspoon ground turmeric
¼ teaspoon ground allspice
2 cups Beef Bone Broth (here)
2 cups diced sweet potato
1 cup diced carrot
1 cup diced parsnip
2 cups fresh spinach
2 tablespoons chopped fresh parsley
1. Preheat the oven to 325°F.
2. Place a large ovenproof skillet over medium-high heat and add
1 tablespoon of olive oil.
3. Add the lamb in batches. Brown for about 8 minutes total.
With a slotted spoon, remove the meat to a plate. Return the
skillet to the heat.
4. To the skillet, add the remaining 1 tablespoon of olive oil, the
celery, onion, ginger, and garlic. Sauté for about 3 minutes, or
until softened.
5. Stir in the cinnamon, turmeric, and allspice. Sauté for 1
minute.
6. Stir in the beef broth, lamb, and any accumulated juices on the
plate, the sweet potato, carrot, and parsnip. Bring the liquid to a
boil. Cover the skillet and place it in the oven. Braise the stew
for about 2 hours, stirring occasionally, until the lamb is very
tender.
7. Remove the stew from the oven and stir in the spinach.
8. Let the stew sit for 10 minutes. Serve garnished with the
parsley.
you trim off the fat completely before browning it. Lamb leg, shanks,
and neck are also great choices for slow cooking.
SERVES 4
PREP 25 minutes COOK 2 hours, 15 minutes
The beauty of a good stew is that it comes together easily after the initial
prep work. This stew can be simmered on the stove top, braised in the oven,
or made in a convenient slow cooker so it is ready when you walk in the
door after a long day. Serve the stew over cauliflower rice or fluffy quinoa
for a filling meal.
Make Ahead
2 tablespoons olive oil, divided
1 pound lamb shoulder, trimmed of visible fat and cut into 1-inch chunks
2 stalks celery, chopped, or about ¾ to 1 cup precut packaged celery
1 sweet onion, chopped, or about 1 cup precut packaged onion
1 tablespoon grated fresh ginger
2 teaspoons bottled minced garlic
1 teaspoon ground cinnamon
½ teaspoon ground turmeric
¼ teaspoon ground allspice
2 cups Beef Bone Broth (here)
2 cups diced sweet potato
1 cup diced carrot
1 cup diced parsnip
2 cups fresh spinach
2 tablespoons chopped fresh parsley
1. Preheat the oven to 325°F.
2. Place a large ovenproof skillet over medium-high heat and add
1 tablespoon of olive oil.
3. Add the lamb in batches. Brown for about 8 minutes total.
With a slotted spoon, remove the meat to a plate. Return the
skillet to the heat.
4. To the skillet, add the remaining 1 tablespoon of olive oil, the
celery, onion, ginger, and garlic. Sauté for about 3 minutes, or
until softened.
5. Stir in the cinnamon, turmeric, and allspice. Sauté for 1
minute.
6. Stir in the beef broth, lamb, and any accumulated juices on the
plate, the sweet potato, carrot, and parsnip. Bring the liquid to a
boil. Cover the skillet and place it in the oven. Braise the stew
for about 2 hours, stirring occasionally, until the lamb is very
tender.
7. Remove the stew from the oven and stir in the spinach.
8. Let the stew sit for 10 minutes. Serve garnished with the
parsley.
you trim off the fat completely before browning it. Lamb leg, shanks,
and neck are also great choices for slow cooking.
From "The Rheumatoid Arthritis Cookbook" by Caitlin Samson MSACN
https://www.goodreads.com/book/show/34649730-the-rheumatoid-arthritis-cookbook
"She has a master’s degree in Applied Clinical Nutrition from
New York Chiropractic College, a master’s degree in Exercise
Science from the State University of New York at Buffalo, and a
bachelor’s degree in Biology from the State University of New
York at Geneseo."
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