100%
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.
No Comments