Hearty Moroccan Lamb (or Beef) Stew

Prep Time: 30 Mins 

Total Time: 1 Hr, 20 Mins

Yield: 6 servings (9 cups)

Ingredients:

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!