All Recipes > Main Course > Moroccan > Morrocan lamb stew with chickpeas

Morrocan lamb stew with chickpeas

1 vote

recipe by natashka

This morrocan-infused dish is very easy and quick to make, I do prefer to cook lamb mince instead of pieces to save the time. You can swap fresh ginger for 2 tsp of ground ginger. Goes well on it's own or with couscous or flatbread.

Preparation time: 10 mins

Cooking time: 20 mins

Serves: 4

Difficulty: Moderate

Hotness Level: Mild

Ingredients

Ingredient	Amount
Red Onion	1	pc
Fresh Garlic	2	cl
Mince Lamb	400	g
Fresh Ginger	30	g
Ground Cinnamon	2	tsp
Ground Cumin	2	tsp
Sweet Paprika	2	tsp
Turmeric	2	tsp
Chopped Tomatoes (Tin)	1	pc
Chicken Stock (Cube)	1	pc
Canned Chickpeas	400	g
Lemons	0.500	pc
Dried Apricot	50	g
Fresh Pasley	25	g
Fresh Coriander	15	g
Pomegranate Seeds	100	g
Shelled Pistachios	30	g

Step-by-Step

Step 1:

Chop the onion and garlic, remove the skin of the ginger and chop it as well. Heat a large sauce pan, add a bit of an olive oil and fry onion and garlic for 3 min.

Step 2:

Add mince to the sauce pan, season with a bit of salt and pepper and fry with onion and garlic for another 5 min, stir regularly. Add chicken stock cube and fresh ginger and mix well with the lamb.

Step 3:

Add spices: cinnamon, cumin, paprika and turmeric and let the lamb absord the flavour for couple of minutes. Add drained chickpeas, chopped apricots, 1 tin of canned tomatoes, juice of half lemon, 200 ml of water and simmer for 20min

Step 4:

Chop fresh parsley, coriander and pistachios.

Step 5:

Taste the stew, add salt if needed. Add parsley and coriander, mix well.

Step 6:

Serve with pistachios and pomegranate seeds on the top. Goes well with couscous or flat bread.