Prep Time: 30 Mins
Total Time: 1 Hr, 20 Mins
Yield: 6 servings (9 cups)
1 medium sweet potato, peeled
1 medium red bell pepper
1 large onion
*1 ½ lbs lamb shoulder or lamb stew meat, cut into ½ in. pieces, divided
1 tsp salt
½ tsp coarsely ground black pepper
2 tbsp olive oil, divided
2 tsp peeled, grated fresh ginger root
4 garlic cloves, pressed
¼ cup tomato paste
⅓ cup all-purpose flour
4 cups chicken stock
1 cup pitted green olives, coarsely chopped
1 tbsp moroccan rub (1 ½ tsp paprika, ½ tsp curry powder, ¼ tsp each ground cinnamon, ground cumin, ground ginger, sugar and salt)
Hot cooked couscous (optional)
*Beef stew meat can be substituted for the lamb. Prepare as directed, increasing cook time to 2-2 ½ hours in Step 3.
Dice sweet potato and bell pepper into ½ in pieces, set aside. Chop onion. Combine lamb, salt and pepper. Mix well.
Heat ½ tbsp olive oil in pan over medium-high heat 1-3 minutes or until shimmering. Add half of the lamb; cook without stirrings 2-3 minutes or until deep golden brown on one side. Remove lamb and set aside. Repeat with another ½ tbsp olive oil and remaining lamb.
Reduce heat to medium-low. Add remaining oil and onion to pan. Cook and stir 3-4 minutes or until onion is tender. Stir in ginger and garlic. Cook 10-20 seconds or until fragrant. Remove from heat. Add tomato paste and flour; stir until incorporated. Whisk in stock. Add lamb, olives and rub. Bring to a gentle simmer; reduce heat to low and cook 35-40 minutes or until lamb is tender, stirring occasionally and scraping bottom of pan with spoon.
Add sweet potato and bell pepper. Gently simmer an additional 10-12 minutes or until sweet potato is tender. Serve stew with couscous, if desired.
Special thanks to the Baller Family for sharing this hearty recipe!