Easy Moroccan Lamb Mince Stew
Ground lamb cooks much faster than whole cuts, making it a practical base for a Moroccan-spiced stew on a weeknight. Warm spices like cumin, coriander, and cinnamon give the broth its characteristic depth, while canned tomatoes and chickpeas round out the dish. Everything is ready in about 30 minutes and pairs well with couscous or flatbread.
Equipment
- Large skillet
- Mixing spoon
- Cutting board
- Chefs Knife
Ingredients
- 1 tablespoon olive oil extra virgin for best flavor
- 1 pound lamb mince preferably grass-fed for richer taste
- 1 cup onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon ground
- 1 cup canned tomatoes diced
- 1 cup chickpeas drained and rinsed
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons fresh cilantro chopped, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onions and sauté until soft and translucent, about 4 minutes.
- Add the garlic, cumin, ground coriander, and cinnamon to the skillet. Sauté for an additional minute until fragrant.
- Add the lamb mince to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
- Stir in the canned tomatoes and chickpeas. Season with salt and black pepper. Allow the stew to simmer gently for 10 minutes, stirring occasionally.
- Once done, taste and adjust the seasoning if needed. Garnish with fresh chopped cilantro before serving.
Notes
- For a slight twist, try adding a pinch of saffron to enhance the aromatic profile.
- Substitute lamb mince with ground beef for a more accessible alternative.
- Serve with warm flatbread or couscous for a complete meal.
Nutrition
Calories: 460kcalCarbohydrates: 21gProtein: 24gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 83mgSodium: 443mgPotassium: 632mgFiber: 5gSugar: 6gVitamin A: 163IUVitamin C: 10mgCalcium: 82mgIron: 4mg
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