Moroccan Lamb Stew
Ingredients
| 1 lb of lean lamb cut into chunks | ||
| 3 tbs olive oil | ||
| 1/2 tsp ground ginger | ||
| 1/2 tsp turmeric | ||
| 2 medium ripe tomatoes, cubed | ||
| 1/2 cup chopped onions | ||
| 1 cup of canned or cooked chickpeas, drained | ||
| 1/2 tsp coriander seed, crushed | ||
| 2 quarts of chicken or lamb stock | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 2 eggs well beaten | ||
| 1 and 1/2 tbs lemon juice | ||
| ground cinnamon to taste |
- In a large sauce pan or stock pot, add the olive oil.
- Using medium high heat brown the lamb on all sides.
- Once the lamb has started to brown add the ginger and turmeric.
- Raise the heat to high and add the tomatoes, onions, chickpeas, coriander and broth.
- Season with salt and pepper.
- Bring to a boil, then cover the pot and reduce the heat to low.
- Simmer uncovered for about an hour, or until the lamb is tender.
- Remove from the heat and slowly add the eggs, stirring constantly.
- Gently stir in the lemon juice and cinnamon.
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