Moroccan Lamb Stew

Yield: 8 servings

Savory lamb stew, full of Moroccan spices. Best served with cauliflower rice.

Ingredients

1 pound pastured lamb, cut in ½-inch cubes
¼ cup avocado oil (or other high-heat-stable cooking oil)
½ tablespoon lemon zest
2 teaspoons ground ginger
2 teaspoons sweet paprika
2 teaspoons smoked paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons ground cardamom
2 teaspoons ras el hanout (Moroccan spice blend)
1 teaspoon black pepper
¼ teaspoon cayenne
¼ teaspoon ground cloves
1 pinch saffron threads
1 cinnamon stick
Pinch sea salt
16 ounces fresh tomatoes, pureed to a fine paste in food processor
6 carrots, thinly sliced
1 yellow onion, cut in ¾-inch cubes
½ cup raisins
2 turnips, peeled and cut in ¾-inch cubes
1 fennel bulb, cut in ¾-inch cubes
20 green olives, pitted
½ cup flat leaf parsley, chopped fine
½ cup cilantro, chopped fine
3 tablespoons fresh lemon juice
¼ cup raw almonds

Directions

In a large bowl, mix avocado oil with lemon zest, ginger, paprikas, coriander, cumin, cardamom, ras el hanout, pepper, cayenne, cloves, saffron, cinnamon stick, and salt. Pour over cubed lamb, cover, and marinate in refrigerator for 4-6 hours.
Preheat oven to 325° F.
Scrape lamb and all of the spice mixture into the bottom of a clay cooking pot (tagine). Layer raisins on top of the lamb meat, creating a small circle covering the center of the meat. Layer turnips, carrots, fennel, and onion on top in a conical pile, making sure the tagine lid fits securely on top without touching the sides of the vegetables.
Mix tomato puree with enough water to make 3 cups, and pour slowly over meat and vegetables in tagine, making sure not to let liquid rise higher than ½ inch from the lip of the tagine basin.
Heat tagine slowly, uncovered, on stovetop (if using a gas burner, add diffuser to evenly distribute heat). Once liquid begins to simmer, cover tagine with lid and bake for 2 hours 30 minutes in preheated oven.
Remove tagine from oven, uncover, sprinkle with olives, and bake covered for another 15 minutes.
Cut almonds in half lengthwise, and dry toast them in a skillet over low heat, about 5 minutes.
Remove tagine from oven again, and sprinkle toasted almonds, chopped parsley, and cilantro on top of stew. Drizzle with lemon juice.

Serving suggestion: Serve atop cauliflower rice.

For a quick prep version: Mix all ingredients except olives, almonds, parsley, cilantro, and lemon juice in a slow cooker, then cook on low for 6 hours until tender. Serve with remaining garnishes.

About the Chef

Kathryn Rogers is a natural chef and founder of Vivacious Dish. She creates delicious recipes from nutrient-dense ingredients that support whole health and connect us more deeply with our bodies, our communities, and Mother Earth. Chef Kathyrn also offers farm-to-table dinners, specialty desserts, and personal chef services for retreats and private events. She loves nourishing people with naturally grown, delicious food and currently splits her time between Southern California and Northern Nevada. Learn more at VivaciousDish.com.