Today’s recipe is my interpretation of North African flavors, and what I imagine a Moroccan lamb stew would/could taste like…
Some of you might have seen the recipe already(?), as I wrote it for the PaleoHacks blog a while back and it was published there earlier this week.
(If not you can check it out here, it’s the same recipe but a totally different post.)
Anyhow, this recipe is another slow-cooked stew that is just perfect for the season…easy to make, got a warming and comforting spiciness to it, and flavors that’ll take you on a trip to Northern Africa.
Serve it over my Cauliflower Tabbouleh for a complete meal and experience.
• 2 lb (900g) Lamb (cut/s of choice), diced.
• 4 tbsp Ras El Hanout spice blend.
• 2 Sweet Potatoes, peeled and diced.
• 1 Red Bell Pepper, diced.
• 1 cup (2.5 dl) Apricots, diced.
• One 14 oz (400g) can crushed Tomatoes.
• 3 tbsp Clarified Butter or Ghee.
Put the Ras El Hanout spice blend in a hot, dry, frying pan and roast it for a little while.
Add the lamb and stir/toss so that all pieces are coated evenly in the spices.
Add the clarified butter/ghee and quickly sear the meat.
Put the meat and the rest of the ingredients in a slow-cooker, set it on low for 7-8 hours, then you’re done!