Slow Cooker

Moroccan Lamb Stew is for Dinner.

Moroccan Lamb Stew takes 30 minutes to prepare.

Moroccan Lamb Stew takes 300 minutes to cook.

Moroccan Lamb Stew makes 8 servings.

The ingredients for Moroccan Lamb Stew are:

1 T olive oil
1 large Onions, chopped
3 medium Carrots, cubed
6 small Yukon Gold Potato, peeled & cubed
Kosher salt & pepper
2.5 lbs. boneless leg of lamb
3 large cloves garlic, roughly chopped
.5 cup, halves Apricots, dried
1 Cinnamon stick
1 Bay Leaf
1.5 tsp ground Allspice
1.5 tsp Ras El Hanout Moroccan spice blend (by BHAM-MAMA)
.5 tsp ground Ginger
6 Whole Peeled Plum Tomatoes
2.5 cup Beef Broth - Swanson Low Sodium
15-oz can Garbanzos (chickpeas), drained and rinsed

Here is how you make Moroccan Lamb Stew:

1. In a large Dutch oven, heat 1 T olive oil until shimmering but not smoking.2. Saute onions, carrots, and potatos for 4 minutes.3. Add garlic and season with salt and pepper.4. Remove vegetables from pot.5. Add lamb and deeply brown on all sides.6. Turn heat to medium-high and return vegetables to pot. Add the dried fruit, cinammon stick, bay leaf, and spices and stir to coat.7. Add the plum tomatoes and broth and bring everything to a boil for 5 minutes.8. Cover the pot and cook for 1.5 hours in a 350 degree ovenOR Cook in crockpot on low for 6 hoursOR Cook in crockpot on high for 4 hours.9. Add chickpeas 1/2 hour before serving.Serving Size: Makes 8 1.5 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user VAINVT.

The nutritional information for Moroccan Lamb Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 408.6

• Total Fat: 12.7 g
• Cholesterol: 68.8 mg
• Sodium: 1,181.4 mg
• Total Carbs: 47.7 g
• Dietary Fiber: 8.0 g
• Protein: 33.9 g