Lamb Stew Moroccan Style

This luscious lamb stew has layers of Moroccan flavor that just don't quit. It might be too spicy for some tastes, but this can easily be toned down to suit your taste. It's best if made a day ahead to let the flavor develop. Serve over rice or couscous, or just eat it up with plenty of good fresh French bread.

• Preparation Time: 45 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 45 mins
• Calories: 464 Calories

Ingredients

• ½ cup orange juice
• ¼ cup raisins
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 3 tablespoons curry powder
• 2 cups beef stock
• 1 large sweet potato, peeled and diced
• 1 red bell pepper, finely chopped
• 5 cloves garlic, crushed
• ½ cup chopped dried apricots
• 1 onion, coarsely chopped
• 1 yellow bell pepper, finely chopped
• 1 (15 ounce) can light coconut milk
• ½ cup chopped dried pineapple
• 2 pounds lamb stew meat
• 1 dash crushed red pepper flakes, or to taste (Optional)

Recipe Instructions

Step 1

Heat oil in a large Dutch oven over medium heat. Add garlic and cook for 1 minute. Add lamb meat and onion and cook until meat is browned and onion is translucent, about 5 minutes. Add curry powder and soy sauce and cook 3 minutes more. Add red and yellow bell peppers and cook 3 to 5 minutes.

Step 2

Add beef stock, coconut milk, sweet potato, dried apricots, dried pineapple, orange juice, raisins, and red pepper flakes to the Dutch oven with the lamb mixture. Reduce heat to a simmer and cook for 2 hours until meat is cooked through.