Moroccan Lamb Stew

Instructions

1. Step 1

   Heat half of the olive oil in the Dutch oven over medium heat. Brown the lamb in batches, transferring each batch to the plate once colored on several sides.

   Timer: 12 min (fixed)

   Ingredients used: 900.0 gr Lamb Shoulder, 15.0 ml Olive Oil

   Cookware: Dutch oven, plate, tongs

2. Step 2

   Add the remaining olive oil, onion, and carrot to the Dutch oven. Cook over medium heat until the onion softens.

   Timer: 7 min (fixed)

   Ingredients used: 250.0 gr Carrot, 15.0 ml Olive Oil, 300.0 gr Onion

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Add the garlic and ginger and stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Stir in the cumin, coriander, paprika, cinnamon, turmeric, cayenne, black pepper, and tomato paste. Cook over medium heat until the paste darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Ground Black Pepper, 0.5 gr Ground Cayenne Pepper, 2.0 gr Ground Cinnamon, 4.0 gr Ground Coriander, 4.0 gr Ground Cumin, 2.0 gr Ground Turmeric, 3.0 gr Paprika, 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Return the browned lamb and its juices to the Dutch oven. Add the tomato, lamb stock, and salt, scraping any browned residue from the bottom.

   Timer: 2 min (fixed)

   Ingredients used: 500.0 ml Lamb Stock, 10.0 gr Salt, 400.0 gr Tomato

   Cookware: Dutch oven, plate, wooden spoon

6. Step 6

   Bring the stew to a boil over high heat.

   Timer: 5 min (fixed)

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Reduce to low heat, cover partially, and simmer until the lamb begins to tenderize.

   Timer: 60 min (fixed)

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Stir in the chickpeas, dried apricots, and honey. Continue simmering over low heat until the lamb is fork-tender and reaches at least 63°C internally.

   Timer: 20 min (fixed)

   Ingredients used: 240.0 gr Chickpea, 150.0 gr Dried Apricot, 15.0 gr Honey

   Cookware: Dutch oven, wooden spoon

9. Step 9

   Remove the stew from the heat and stir in the lemon juice and cilantro. Rest briefly before serving.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 gr Cilantro, 30.0 ml Lemon Juice

   Cookware: Dutch oven, wooden spoon