Moroccan Lamb Stew

If you can get lamb stew meat, there is no tastier stew meat in the whole world! (in my humble opinion. But then again I do hail from a country where sheep outnumber people by a rather startling factor!)

This recipe for a Moroccan-style lamb stew comes from the Nourishing Traditions cookbook, although I have modified it a little to suit the ingredients I have on hand. I have also halved the original recipe for our small family. But halved or not, it is de-lish-iss!

This recipe is naturally gluten free, grain free, and is suitable for the GAPS diet provided you leave out the potatoes (which is my addition – the Nourishing Traditions recipe does not use potatoes).

So get yourself some lamb, and make yourself some stew!

Morrocan Lamb Stew

1.5 pounds lamb stew meat, cut into 2-inch chunks
3 cloves garlic, peeled and mashed
1/4 cup extra virgin olive oil
2 teaspoons ground cumin
1 1/2 teaspoons freshly grated ginger
1/2 teaspoon sea salt
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon cinnamon
1/8 teaspoon black pepper
2 teaspoons lemon juice
1 cup stock (beef or lamb)
2 small/medium potatoes, cut into bite-size pieces (substitute with carrots for GAPS)
Grated rind of 1 lemon
8-10 black or kalmata olives, pitted and sliced
1/2 cup pitted prunes or dried apricots, chopped
Chopped cilantro for garnish (optional)

1. Make a mixture of the garlic, olive oil, cumin, ginger, salt, turmeric, paprika, cinnamon and pepper and lemon juice.
2. Place lamb pieces in a casserole dish and marinate for several hours or overnight.
3. Heat oven to 300F
4. Mix the stock and potatoes in with the lamb
5. Cover the casserole dish and place in the oven.
6. Cover and bake at 300F for about 2 hours or until meat is tender.
7. Stir in the olives, prunes/apricots* and lemon rind, and bake uncovered for a further 20-30 minutes.
8. Serve with optional cilantro.

*Note: I’ve tried this recipe with both prunes and apricots, and I can’t decide which one I like better! Both are really tasty.

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