Nourishing Moroccan Lamb Bowl
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Ingredients
  • 1 kg lamb, diced
  • 1-2 tablespoons mild olive oil as needed
  • 1 medium onion, sliced
  • 5 cloves garlic, crushed
  • 200g canned chickpeas, drained
  • 1 small sweet potato, chopped
  • 1 stick celery, chopped
  • 2 carrots, chopped
  • 1 cup dried apricots, cut into small pieces and rehydrated in boiling water
  • ¼ cup raisins, soaked with apricots
  • 1 pinch saffron
  • ½ teaspoon turmeric
  • ½ teaspoon coriander
  • ¼ teaspoon cumin
  • ¼ teaspoon cayenne
  • ½ cup toasted almond slivers or ¼ cup pine nuts
  • 1 pinch dried rosemary
  • ¼ teaspoon oregano
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt (or use my chicken broth salt)
  • 1 handful of parsley (save stalks)
  • 2 tablespoons chicken broth powder made up with 2 cups water (or use 2 cups chicken broth)
  • ¼ cup white wine
Instructions
  1. Brown seasoned lamb on a medium high heat in a mild olive oil in small batches and set aside
  2. I use my cast iron Le Cresuet for easy one pot cooking but any large heavy based stock pot will work.
  3. Add carrots, onion and celery to the pot and fry off gently over a medium heat for a few minutes.
  4. Add extra olive oil if needed but you should have a bit of lamb fat and olive oil left over.
  5. Add the crushed garlic and cook for thirty seconds.
  6. Deglaze the pan with white wine.
  7. Add the sweet potato and chopped parsley stalks and cook briefly.
  8. Add the lamb, raisins, chickpeas, apricots. nuts and chicken bone broth.
  9. Add in the spices.
  10. Bring to the boil and then reduce to a simmer.
  11. Slow cook for approximately 2-3 hours with the lid on.
  12. Top with the chopped parsley.
  13. Serve with couscous and steamed vegetables.
Recipe by Micheline Andrews at https://michelineandrews.com.au/nourishing-moroccan-lamb-bowl/