Eosinophilic Esophagitis Friendly Gluten Free Moroccan Lamb Stew
Total time2 hr 15 min
Prep time25 min
Cook time1 hr 50 min
4.8(20)
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Learn more →Ingredients
6 servings
- 2 lb boneless lamb shoulder, cut into 1½-inch pieces
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 3 tbsp olive oil, divided
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 2 cups chicken broth
- ¼ tsp saffron threads, crumbled
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup dried apricots, roughly chopped
- 1 tbsp honey
- 1 tbsp fresh lemon juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- ¼ cup toasted slivered almonds (optional)Can be omitted
slivered almonds
Instructions
- 1
Pat the lamb pieces dry with paper towels and season all over with 1 tsp kosher salt and ½ tsp black pepper.
- 2
Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the lamb in a single layer and sear undisturbed for 3–4 minutes per side, until deep brown on at least two sides. Transfer the seared lamb to a plate and set aside.
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