Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb lamb shoulder or stew meat, cut into chunks
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 (15 oz) can chickpeas, drained and rinsed
- 3 large carrots, peeled and chopped
- 2 small zucchinis, sliced into half-moons
- 1/2 cup prunes, chopped
Instructions
- In a heavy-bottomed pot or Dutch oven over medium heat, add olive oil. Once hot, sauté the chopped onion until translucent (about 5 minutes). Stir in minced garlic and grated ginger for an additional minute.
- Add lamb chunks to the pot. Season with salt, black pepper, turmeric, cinnamon, cumin, and smoked paprika. Cook until browned on all sides (about 5-7 minutes).
- Incorporate carrots, zucchinis, chickpeas, and chopped prunes into the pot. Mix well and pour in enough water or broth to cover the mixture lightly.
- Cover the pot and reduce heat to low. Let it simmer gently for about 1.5 hours until the lamb is tender and flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 10g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 80mg