Moroccan Lamb and Vegetable Stew (Gluten-Free)

Ingredients

• 2 lbs Lamb shoulder
• 2 tbsp Olive oil
• 1 large Onion
• 4 cloves Garlic
• 2 tsp Ginger
• 2 tbsp Ras el hanout
• 1 Cinnamon stick
• 1 can Chickpeas
• 1 can Diced tomatoes
• 2 medium Carrots
• 1 large Sweet potato
• 1 medium Zucchini
• 2 cups Chicken broth
• 0.25 cup Cilantro

Instructions

1. 1Cut the 2 lbs of lamb shoulder into 1-inch cubes. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (400°F / 200°C). Brown the lamb in batches, ensuring not to overcrowd the pot, until all sides are nicely seared. Remove the browned lamb from the pot and set aside.
2. 2Add the 1 large onion to the same pot and cook over medium heat (300°F / 150°C) for about 5 minutes, stirring occasionally, until it has softened. Add the 4 cloves of garlic and 2 teaspoons of ginger, and cook for another minute until fragrant, stirring constantly.
3. 3Stir in the 2 tablespoons of ras el hanout and the 1 cinnamon stick. Cook for 30 seconds, stirring constantly, until the spices are very fragrant.
4. 4Return the browned lamb to the pot. Add the 1 can of chickpeas (drained and rinsed), the 1 can of diced tomatoes, the 2 medium carrots (peeled and cut into 1-inch pieces), the 1 large sweet potato (peeled and cut into 1-inch cubes), the 1 medium zucchini (cut into 1-inch pieces), and the 2 cups of chicken broth. Stir everything together.
5. 5Bring the mixture to a gentle simmer over medium-high heat (400°F / 200°C). Once simmering, reduce the heat to low (250°F / 120°C), cover the pot tightly, and cook for 1.5 hours, or until the lamb is very tender and easily pulls apart with a fork. Stir occasionally to prevent sticking.
6. 6Carefully remove and discard the 1 cinnamon stick from the pot. Stir in the 0.25 cup of chopped cilantro. Serve the Moroccan lamb and vegetable stew hot.

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