Moroccan Lamb Stew


  • 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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