Lamb Stew Moroccan Style

(Serves 4)


¼ c extra light olive oil
4 lamb shanks
2 qt. chicken broth
2 large onions –diced
28 oz. can crushed tomatoes
1 carrot – diced
1 celery stalk –diced
1 ½ tsp. turmeric
1/3 tsp. ground cinnamon
1 tsp. ground coriander
1 pound lentils –rinsed and drained
1/3 c fresh cilantro –chopped
2 tsp. salt + more to taste
Black pepper to taste


1) Heat up the oil in a large Dutch oven. Sear the lamb shanks on each side until golden brown and transfer to paper towel lined plate.

2) Add the onions to the pot with a pinch of sea salt and stir to coat making sure to scrape all the brown bits from the bottom of the pan. Add the carrot and celery and sauté for 5 minutes then add the spices: salt, cinnamon, turmeric and coriander.

3) Pour in the stock and crushed tomatoes and return the lamb back to the pot. Cover with a tight lid and braise in the oven at 325 degrees for 2 hours.

4) Remove the pot from the oven and transfer the lamb shanks to a plate. Pull the meat off the bone and return it to the stew.

5) Bring the stew to a simmer on medium flame and add the lentils to it. Simmer for about 30
minutes or until the lentils are tender. Ladle into bowls and serve with the chopped cilantro.

There was an issue loading your timed LeadBox™. Please check plugin settings.
There was an issue loading your exit LeadBox™. Please check plugin settings.