One Pot Moroccan Lamb Food

SLOW COOKED MOROCCAN LAMB SHANKS

Steps:

• Heat 1 tablespoon of olive oil in a large pan add lamb and cook until shanks are browned all over.
• Heat remaining olive oil in a large saucepan, add onion and garlic, cook until onion softens.
• Add cumin, coriander, cinnamon, cayenne and ginger, stir until fragrant.
• Add wine, water, stock granules, paste, honey and chutney, bring to the boil, add lamb shanks, reduce heat to low, cook, covered, for approx 41/2-5 hours, until lamb is falling off the bone, turn shanks several time during cooking.
• About 10 Min's before the end of cooking, add apricots, stir to combine.
• Remove shanks and cover with foil to keep warm.
• Mix a little water with the cornflour, add to liquid, bring to the boil, stir until sauce becomes a gravy consistency, it will not be super thick.
• I served ours over couscous and poured the sauce around the dish.

SLOW COOKER MOROCCAN LAMB STEW

Steps:

• Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
• Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.

MOROCCAN CHICKEN ONE-POT

Steps:

• Season 4 boneless, skinless chicken breasts. Heat 2 tbsp olive oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.
• Whizz 1 chopped onion, 100g tomatoes, 100g chopped ginger and 3 garlic cloves into a rough paste.
• Fry 1 sliced onion in 1 tbsp olive oil in the dish until softened, then add 1 tsp turmeric, 1 tbsp cumin, 1 tbsp coriander and 1 tbsp cinnamon and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
• Return the chicken to the dish with 1 large butternut squash, cut into big chunks, 600ml chicken stock, 2 tbsp brown sugar and 2 tbsp red wine vinegar.
• Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
• Lift the chicken out and stir in 100g dried cherries, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.
• Mix 1 finely chopped small red onion, the zest of 1 lemon, a handful of mint leaves and 100g crumbled feta cheese. Scatter over the dish, then serve with couscous and natural yogurt.

MOROCCAN LAMB TAGINE

Steps:

• Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.
• Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.

INSTANT POT MOROCCAN LAMB STEW WITH POTATOES

Steps:

• Turn on the Instant Pot and press the Sauté function key. Add the onions, olive oil, and salt and cook for 3-4 minutes, stirring a few times, until softened.
• Add the rest of the ingredients (except for the vegetables used in the second part of cooking) and stir through well. While it might seem like you need more liquid, remember that the meat will release its own juices in the cooking process.
• Place and lock the lid, making sure the steam release handle is pointing to Sealing. Press the Manual function key, making sure it's set to High Pressure, and adjust the timing to 20 minutes. After three beeps the Instant Pot will begin to build up the pressure and start cooking. Once the cooking finishes, release the pressure naturally for 2-3 minutes before using the quick release to let off the rest of the steam. While the lamb is cooking, you can make a quick couscous or rice dish, or prepare some steamed vegetables on the side.
• Add the vegetables and orange zest and stir through. Place and lock the lid again, and set to Manual, High pressure, for 5 minutes. Once the cooking finishes, leave the Instant Pot to release the pressure naturally for 10-12 minutes and then use the quick release method to finish it off.
• Serve with a chosen side and fresh cilantro and scallions as a garnish. A little lime juice is also nice on the side.

MOROCCAN LAMB TAGINE

Steps:

• Heat the oil in your pressure cooker and brown the lamb for a few minutes, in batches if necessary. Set aside. If you are short of time you can skip browning the lamb and instead add it in with remaining ingredients on Step 3.
• If there's any browned bits at the bottom of the pot, deglaze with a splash of stock or water. Add the chopped onion and cook for five minutes until softened.
• Add the garlic, ginger and spices and stir to release the wonderful aromas.
• Return the lamb to the pot and stir to combine.
• Add the lemon juice, tomato paste, apricots and honey. Stir to combine.
• Add the chopped tin tomatoes, chickpeas and stock.
• Cover, set vent to sealing and cook for 20 minutes at high pressure. Allow for 10 minutes natural pressure release then manually release the remaining steam.
• Remove the cinnamon stick. Taste and season if necessary. Garnish with the coriander and chopped pistachios. Serve with couscous or rice.
• Heat the oil in a large lidded casserole dish. Fry the onions for five minutes until softened.
• Add the garlic, ginger and spices and stir to release the wonderful aromas.
• Add the lamb to the pot and stir to combine, cooking for 5 minutes.
• Add the lemon juice, tomato paste, apricots and honey. Stir to combine.
• Add the chopped tin tomatoes, chickpeas and 2 cups (500ml) stock - note this is twice the amount from pressure cooker method.
• Bring to a boil then reduce a low simmer. Cover and cook for about 1h -1h 15 mins until the lamb is tender and stew has thickened.
• Remove the cinnamon stick. Taste and season if necessary. Garnish with the coriander and chopped pistachios. Serve with couscous or rice.
• Follow steps 1-4 then put all the ingredients in your crockpot. Stir in the tomatoes, chickpeas and stock and cook on low for 8 hours or high for 6 hours.

ONE POT MOROCCAN LAMB

Steps:

• Prepare your lamb fillets by cutting any visible fat off. Heat the oil in a large pan. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly brown. Remove the lamb to a plate and set aside.
• Using the same pan add the sliced onions and garlic cook for about 5 minutes or until softened. Return the lamb to the pan and add the cumin, smoked paprika and ground coriander then give it a good stir.
• Add the stock, zest, juice, cinnamon and honey. Season with salt and pepper. Bring to the boil then reduce the heat, simmer and cover for 1 hour.
• Add the apricots and fresh coriander then stir in well. Cover and cook for another 45 minutes. After 15 minutes add the ground almonds and stir in well, this will help thicken the sauce.
• Add 300ml of vegetable stock to a saucepan and bring to the boil, add the cous cous turn the down the heat, simmer and cover for 5 minutes. Turn the heat off and let stand for 5 minutes. Fluff up with a fork and add handful of fresh coriander, half lime zest and a squeeze of lime juice. Season with pepper and stir well.
• Serve and enjoy!

ONE-POT MOROCCAN LAMB

Steps:

• Heat the oil in a large saucepan.
• Add the meat in small batches, and cook over a medium heat until well browned.
• Return all the meat to the pan.
• Add all the remaining ingredients (except the almonds) and season with pepper.
• Bring to the boil, then reduce the heat and simmer covered for about 1 hour or until the meat is tender.
• Garnish with the almonds, and serve with rice.

EASY MOROCCAN LAMB STEW RECIPE

Steps:

• In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
• In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
• In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
• Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
• Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
• Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
• Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
• A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!