Stew - Lamb ras el hanout stew recipes

Author: Ricardo Baltazar

Stew Pgt Weeknight meallt Main course Dinner

There is nothing easier than our recipe for Moroccan Lamb Stew with our Ras El Hanout Spice Blend. Slow Cooker Ras el Hanout is so easy, the ingredients in the slow cooker, cook for 8 hours on low the result is a fragrant, tender Moroccan spiced lamb.stew

Ras El Hanout Stewed Lamb
Moroccan Lamb Stew
Slow Cooker Lamb Ras el Hanout
Lamb & apricot stew
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Ras El Hanout Stewed Lamb

This is an authentic Moroccan dish featuring the spice mix ras el hanout. If you are not able to purchase it commercially, there are a couple of recipes for the mix posted here on Recipezaar. While the dish is well-flavored, it is not "hot". If you are looking for an easily-prepared comforting meal, I invite you to give this one a try. As a side note, I was quite amused to find that it tastes amazingly similar to a typically Belgian dish, "Stoverij" (Beef Carbonnade).
Provided by: FlemishMinx
Total time: 145 minutes
Cook time: 135 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 9

Ingredients:

2 tablespoons olive oil
1 lb lean lamb fillets, cut into bite-sized chunks
2 large onions, chopped
2 cloves garlic, minced
2 teaspoons ras el hanout spice mix
2 tablespoons liquid honey
2 cups vegetable stock
salt and pepper, to taste
1 ounce toasted slivered almonds (recommended) (optional)

Nutrition:

How to cook:

Add oil to a large heavy saucepan and fry the onions and garlic until browned but not burned; remove from pan and set aside.
Add lamb to the same pan, frying until well browned.
Add onion and garlic mixture back to the same pan.
Add ras el hanout and salt and pepper; mix well to coat everything.
Add the stock, bring to the boil, then reduce heat to an even simmer.
Cook 1 1/2 hours, stirring occasionally.
Add honey, and continue to cook an additional 30 minutes, until the lamb is tender and the sauce has thickened.
Serve with rice, and scatter the almond slivers over the lamb.

Notes: 10 Best Ras El Hanout Lamb Recipes, The Best Ras El Hanout Lamb Recipes on Yummly | Spring Couscous With Ras El Hanout Lamb Leg, Twelve-hour Lamb Shoulder With Ras El Hanout, Moroccan Lamb

Tags:

slow cooker lamb ras el hanout ras el hanout stewed lamb lamb ras el hanout stew cooker lamb ras el hanout

Moroccan Lamb Stew

There is nothing easier than our recipe for Moroccan Lamb Stew with our Ras El Hanout Spice Blend. We made it in our slow cooker, but you can also make it in your Instant Pot or in the oven. To give you an idea of how easy this is, we prepped this recipe in the time it took to brew our morning coffee.
Provided by: Cindy Frigard
Yields: 0 servings
Cuisine: Moroccan
Number of ingredients: 13

Ingredients:

2 lbs lamb shoulder or other braising cut, cut into chunks
1.5 TBSP (~half a pack) Masi Masa Ras El Hanout Spice Blend
1 TBSP vegetable oil
1 large yellow or white onion, peeled and cut into eighths
2-3 cloves of garlic, peeled and crushed
1 15 oz can chopped tomatoes
1 C lamb or other stock (vegetable, chicken or beef all work)
2 TBSP honey
2 tsp fresh thyme leaves (optional)
1 small bunch mint, stems removed
1/2 small red onion, thinly sliced
Salt and freshly ground pepper to taste (optional)
4 C cooked pearled couscous*

Nutrition:

How to cook:

Place all ingredients except lamb and onions in slow cooker, stir well to combine.
Stir in lamb and onions.
Cook on low for 6-8 hours.
Serve with couscous, sliced red onion, mint, and salt and pepper to taste.
Pre-heat oven to 350°
In large dutch oven over medium high heat on stove, add all ingredients except lamb and onions, stir well to combine.
Stir in lamb and onions. Bring to a slow boil.
Remove from heat, cover and bake in oven for 1 hour and 15 minutes.
Serve with couscous, sliced red onion, mint, and salt and pepper to taste.
Place all ingredients except lamb and onions in Instant Pot, stir well to combine.
Stir in lamb and onions.
Seal and pressure cook for 30 minutes, release heat for 10 minutes.
Serve with couscous, sliced red onion, mint, and salt and pepper to taste.

Notes: Moroccan Lamb Stew, Baking & Spices. 1 1/2 tsp Allspice, ground. 1 Cinnamon stick. Oils & Vinegars. 1 Olive oil. Other. 1 tsp Ras el hanout (moroccan spice blend).

Slow Cooker Lamb Ras el Hanout

Slow Cooker Ras el Hanout is so easy, the ingredients in the slow cooker, cook for 8 hours on low the result is a fragrant, tender Moroccan spiced lamb.stew
Provided by: Farmersgirl Kitchen
Total time: 490 minutes
Cook time: 480 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Middle Eastern
Number of ingredients: 10

Ingredients:

1 kg lamb shoulder (or other braising cut)
2 teaspoon Ras El Hanout
1 tablespoon vegetable oil
1 large onion
2-3 cloves of garlic
2 tablespoon honey
1 can chopped tomatoes
150 millilitres lamb stock
2 teaspoon fresh thyme leaves
salt and freshly ground pepper to taste

Nutrition:

How to cook:

Cut the lamb into chunks and place into the slow cooker with all the other ingredients.
Cook on low for 8 hours.
Serve with couscous

Notes: Moroccan Lamb Stew and a recipe for Ras el Hanout, Add tomatoes, chicken stock, figs, cinnamon stick, ras el hanout, 1 teaspoon salt and 1 teaspoon black pepper. Return lamb and any collected

Lamb & apricot stew

A fruity and warming Middle Eastern tagine to be served with couscous and herbs - a speedy casserole with plenty of flavour
Provided by: Good Food team
Total time: 45 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: Middle Eastern
Number of ingredients: 10

Ingredients:

2 tbsp olive oil
250g stewing lamb pieces
1 onion , thinly sliced
1 garlic clove , chopped
1 tbsp chopped ginger
2 tsp ras-el-hanout , Berber or other Middle Eastern spice mix
1 tbsp tomato purée
5 soft dried apricots , halved
300ml vegetable or chicken stock
cooked couscous , mint or coriander leaves, and lemon wedges, to serve

Nutrition:

How to cook:

In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.

Notes: Instant Pot Lamb Stew - Green Healthy Cooking, What is in a Ras El Hanout spice blend? · allspice · cinnamon · cardamom · cloves · nutmeg · ginger · chili peppers · coriander seed