MOROCCAN LAMB, LENTIL, AND CHICKPEA SOUP
I made this for my make-ahead cooking group "The Make-Ahead Mamas'" holiday soup swap. The wonderful traditional Moroccan cinnamon-spice combination is lovely with the ground lamb and sweet potatoes, and the chopped apricots or cranberries add a surprising tart sweetness with every few bites. Whenever I make this recipe, I make a double (or triple!) batch and freeze a few portions.
Provided by BusySpoons
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 3h
Yield 8
Number Of Ingredients 23
Steps:
- Mix ground lamb, cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl. Cover and put in the refrigerator for 2 hours to overnight.
- Melt butter in a soup pot over medium-high heat; stir in onion. Cook, stirring frequently, until the onion has softened and turned translucent, 5 to 10 minutes. Reduce heat to medium and add spiced lamb mixture. Cook and stir until browned and crumbly, 5 to 7 minutes.
- Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.
- Bring soup just to a boil over medium-high heat, then reduce heat to low, and simmer until lentils and vegetables are tender, 15 to 20 minutes.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 48.6 g, Cholesterol 43 mg, Fat 10.3 g, Fiber 12.9 g, Protein 23.8 g, SaturatedFat 4.3 g, Sodium 1303.5 mg, Sugar 13.6 g
MOROCCAN LAMB WITH CHICKPEA MASH
Make and share this Moroccan Lamb With Chickpea Mash recipe from Food.com.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place lamb in shallow bowl or glass baking dish; coat with 1 tablespoon oil. Add wine, orange juice, ginger, and orange peel to bowl. Mix to coat. Mix cumin, coriander, and cinnamon in small bowl. Sprinkle spice mixture over lamb, turning to coat evenly. Sprinkle with 2 tablespoons cilantro. Cover and marinate at room temperature 1 hour or chill up to 4 hours.
- Preheat oven to 400°F Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. Remove lamb from marinade, reserving marinade. Add lamb to skillet; sprinkle with salt and pepper. Cook until light brown, about 3 minutes per side. Push lamb to 1 side of skillet. Add onions and garlic to skillet; sauté until onions are light brown, about 3 minutes. Pour reserved marinade over lamb. Transfer to oven; roast until instant-read thermometer inserted into center registers 130°F for medium-rare, about 15 minutes. Remove lamb from pan, reserving onions and garlic in skillet. Let lamb rest 5 minutes. Slice lamb, transfer to platter, and tent with foil to keep warm.
- Place garbanzo beans and broth in medium saucepan; simmer over medium heat 10 minutes. Using slotted spoon, add onions and garlic from skillet to garbanzo bean mixture. Stir; simmer 5 minutes. Remove from heat; add 2 tablespoons cilantro. Using potato masher, mash to coarse puree. Season with salt and pepper.
- Place scoop of garbanzo bean mash on each plate. Top with lamb slices. Drizzle with juices from skillet and serve.
- Read More http://www.epicurious.com/recipes/food/views/Moroccan-Lamb-with-Garbanzo-Bean-Mash-240363#ixzz2tcgDlie3.
Nutrition Facts : Calories 275.9, Fat 6.7, SaturatedFat 0.9, Sodium 455.4, Carbohydrate 42.8, Fiber 8, Sugar 3.8, Protein 9.2
MOROCCAN LAMB WITH BEAN MASH
Another Epicurious recipe I want to try. Looks delish. I never cook my lamb rare so I would increase the cooking time to approximately 45 minutes although I have written the recipe as per the original.
Provided by Wendys Kitchen
Categories Lamb/Sheep
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place lamb in shallow bowl or glass baking dish; coat with 1 tablespoon oil. Add wine, orange juice, ginger, and orange peel to bowl. Mix to coat. Mix cumin, coriander, and cinnamon in small bowl. Sprinkle spice mixture over lamb, turning to coat evenly. Sprinkle with 2 tablespoons cilantro. Cover and marinate at room temperature 1 hour or chill up to 4 hours.
- Preheat oven to 400°F Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. Remove lamb from marinade, reserving marinade. Add lamb to skillet; sprinkle with salt and pepper. Cook until light brown, about 3 minutes per side. Push lamb to 1 side of skillet. Add onions and garlic to skillet; sauté until onions are light brown, about 3 minutes. Pour reserved marinade over lamb. Transfer to oven; roast until instant-read thermometer inserted into center registers 130°F for medium-rare, about 15 minutes. Remove lamb from pan, reserving onions and garlic in skillet. Let lamb rest 5 minutes. Slice lamb, transfer to platter, and tent with foil to keep warm.
- Place garbanzo beans and broth in medium saucepan; simmer over medium heat 10 minutes. Using slotted spoon, add onions and garlic from skillet to garbanzo bean mixture. Stir; simmer 5 minutes. Remove from heat; add 2 tablespoons cilantro. Using potato masher, mash to coarse puree. Season with salt and pepper.
- Place scoop of garbanzo bean mash on each plate. Top with lamb slices. Drizzle with juices from skillet and serve.
Nutrition Facts : Calories 660.2, Fat 35.2, SaturatedFat 13.3, Cholesterol 115, Sodium 548.3, Carbohydrate 43.2, Fiber 7.8, Sugar 3.8, Protein 38.9
MOROCCAN LAMB
This easy lamb stew comes together in just 45 minutes. Using dried fruit in savory dishes is traditional in Moroccan and Middle-Eastern cooking and adds a rich, sweet taste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 45m
Number Of Ingredients 12
Steps:
- In a 5-quart saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, 3 to 5 minutes. Transfer to a plate.
- Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2 to 4 minutes. Add paprika, apricots, prunes, tomatoes, and 3 cups water. Bring to a boil; reduce heat. Simmer, partially covered, until tomatoes begin to break apart and sauce is thickened, 25 to 30 minutes.
- Return lamb and any accumulated juices to pan; cook until heated through, about 1 minute. Stir in cilantro and lime juice. Serve lamb with couscous, if desired; garnish with more cilantro.
Nutrition Facts : Calories 371 g, Fat 13 g, Fiber 4 g, Protein 31 g
MOROCCAN LAMB
Shopping for dinner doesn't have to be a chore, this five ingredient dish will have you in and out in no time, so there's more time to relax at home
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 45m
Number Of Ingredients 5
Steps:
- Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.
- Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.
Nutrition Facts : Calories 350 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 1.47 milligram of sodium
LAMB SHANKS WITH CHICKPEAS & MOROCCAN SPICES
Couscous goes well with the North African flavours of this dish
Provided by Good Food team
Categories Dinner, Main course
Time 4h
Number Of Ingredients 19
Steps:
- Soak the chickpeas overnight. Drain, tip into a saucepan and cover generously with fresh cold water. Bring to the boil, simmer for 45 minutes and drain.
- Heat the oil in a large casserole and brown the lamb all over. Remove and set aside. Pour off most of the fat, leaving 1 tablespoon in the dish, add the onions and fry for 8-10 minutes until soft.
- Preheat the oven to 160C/Gas 3/fan oven 140C. Mix together the ginger, garlic, chillies, cumin, coriander, pepper and paprika. Add half of this to the onions, tip in the tomatoes and cook for 2-3 minutes. Put in the lamb and chickpeas, cover generously with water (about 850ml/11⁄2 pints), bring to the boil and simmer for 5 minutes. Cover and cook in the oven for 11⁄2-2 hours until the chickpeas are really tender. (You can prepare up to this stage the day before. Cool, cover and refrigerate. Bring back to simmering point before starting step 4.)
- Remove from the oven and stir in the remaining spice mixture, the saffron and cinnamon, carrots, apricots, honey and salt. Cover and return to the oven for 45 minutes-1 hour until the lamb is tender and the vegetables cooked. Scatter the almonds and coriander on top.
Nutrition Facts : Calories 653 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 1 grams sugar, Fiber 11 grams fiber, Protein 50 grams protein, Sodium 0.47 milligram of sodium
MOROCCAN SLOW-COOKED LAMB
Categories Soup/Stew Ginger Lamb Tomato Stew Dinner Apricot Chickpea Winter Cinnamon Coriander Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.
- Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)
- Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.
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EASY MOROCCAN LAMB STEW RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (93)Calories 502 per servingCategory Entree
- In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
- In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
- In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
- Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
MOROCCAN LAMB WITH GARBANZO BEAN MASH RECIPE | BON …
From bonappetit.com
Servings 6Author Sara Foster
- Place lamb in shallow bowl or glass baking dish; coat with 1 tablespoon oil. Add wine, orange juice, ginger, and orange peel to bowl. Mix to coat. Mix cumin, coriander, and cinnamon in small bowl. Sprinkle spice mixture over lamb, turning to coat evenly. Sprinkle with 2 tablespoons cilantro. Cover and marinate at room temperature 1 hour or chill up to 4 hours.
- Preheat oven to 400°F. Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. Remove lamb from marinade, reserving marinade. Add lamb to skillet; sprinkle with salt and pepper. Cook until light brown, about 3 minutes per side. Push lamb to 1 side of skillet. Add onions and garlic to skillet; sauté until onions are light brown, about 3 minutes. Pour reserved marinade over lamb. Transfer to oven; roast until instant-read thermometer inserted into center registers 130°F for medium-rare, about 15 minutes. Remove lamb from pan, reserving onions and garlic in skillet. Let lamb rest 5 minutes. Slice lamb, transfer to platter, and tent with foil to keep warm.
- Place garbanzo beans and broth in medium saucepan; simmer over medium heat 10 minutes. Using slotted spoon, add onions and garlic from skillet to garbanzo bean mixture. Stir; simmer 5 minutes. Remove from heat; add 2 tablespoons cilantro. Using potato masher, mash to coarse puree. Season with salt and pepper.
- Place scoop of garbanzo bean mash on each plate. Top with lamb slices. Drizzle with juices from skillet and serve.
MOROCCAN LAMB WITH GARBANZO BEAN MASH RECIPE
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3.9/5 (13)Author Sara FosterServings 6
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