Stir cover and cook for 1 2 hours or until meat is tender. Can be done on the stove or in your instant pot. Moroccan style lamb and chickpeas is a great go to choice for fast weeknight cooking. Saute the lamb for 5 minutes. Brown the beef in 2 or 3 batches.
Serve over a simple couscous arugula salad. Remove from the saucepan. It s hearty rich nutritious and easy to make and is paleo and gluten free. Heat oil fry onion and lamb for 3 4 minutes. Cut beef into 2 5 3cm cubes place in a large bowl.
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Bring to the boil then reduce the heat cover and cook gently for 1 hour. Return the lamb to the pot. Preheat the oven to 190 c 375 f gas 5. Pick and finely chop the rosemary leaves and peel and roughly chop the ginger then add to a pestle and mortar with the cumin coriander fennel seeds and dried chillies. Mix sachet contents with water and add to casserole dish.
Remove each batch and place in a casserole dish. This moroccan lamb stew uses a blend of different spices and flavor makers such as cinnamon allspice bay leaves and what i consider the star spice here moroccan ras el hanout. Heat a large frypan over a medium high heat. Fry the onion and garlic for 5 minutes in the same saucepan until translucent then return the lamb. The winning spice mixture to flavor your moroccan lamb stew.
Place the lamb in a large bowl and toss together with half of the spice mix. Transfer to a casserole dish add tomatoes apricots and sultanas. Place the lamb in a large bowl and toss together with half of the spice mix. Remove each batch and place in a casserole dish. Bring to the boil then reduce the heat cover and cook gently for 1 hour.
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