Description
A fragrant and hearty Moroccan stew featuring tender lamb simmered in a spiced tomato broth with baby potatoes and sweet green peas, perfect for a comforting meal.
Ingredients
Scale
For the Crust:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 lb baby potatoes, halved
- 1 cup sweet green peas, fresh or frozen
- 2 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1/2 tsp ground ginger
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot or tagine over medium heat. Add lamb cubes and brown on all sides, about 5-7 minutes. Remove and set aside.
- In the same pot, add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in cumin, coriander, cinnamon, paprika, and ginger, cooking for 1 minute to toast the spices.
- Return lamb to the pot. Add diced tomatoes and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until lamb is tender.
- Add baby potatoes to the pot, cover, and simmer for an additional 20-25 minutes until potatoes are fork-tender.
- Stir in green peas and cook for 5 more minutes. Season with salt and pepper to taste.
- Garnish with fresh cilantro or parsley before serving.
Notes
You can customize the seasonings to taste.