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Recipe for "Morroccan Lamb Stew"


find any tender meat. ask your butcher first before purchase.


Vegetable Oil 1 tablespoon
Beef Bottom Round Steak, Cut Into 2.5 Cm (1 In.) Cubes 1 lbs (450g)
Garlic 3 cloves (minced)
Onion 1 finely chopped
Ground Ginger 1/2 teaspoon
Ground Cinnamon 1/2 teaspoon
Ground Nutmeg 1/2 teaspoon
Ground Turmeric 1/2 teaspoon
Fennel Seed 1/2 teaspoon
Cummin 3/4 teaspoon
Red Pepper 1/2 teaspoon
Salt 1/2 teaspoon
Black Pepper 1/2 teaspoon
Golden / Dark Seedless Raisin 1/4 cup
Potato 1, cut into 2cm, chunk
Celery Stalk 1, chopped
Carrot 1, sliced
Tomato 3 (tiny sliced)
Chicken Broth 3 cups
Soy Sauce 4 tablespoons
Chickpeas 15oz (440ml)



In large non-stick saucepan or pot over medium-high heat, heat oil.


Working in batches, add beef and brown on all sides, 3 to 4 minutes per batch. Transfer meat to plate as it browns.


Add onion to saucepan. Cook until softened, 5 minutes, adding a spoonful of water, if needed, to prevent sticking.


Add garlic, ginger, cinnamon, nutmeg, turmeric, salt and pepper. Cook 1 minute. Add tomatoes, carrots, potatoes, reserved beef, broth and soy sauce.


Add the broth, stir well, cover, and bake in a preheated 350 degree (160C) oven for 1.5 hours.


Add the raisins and chickpeas, salt and pepper, cover, and continue to bake until the meat is tender. (abt 30mins)