Isn’t it remarkable how food has the power to transport us to another time and place?
Moroccan Lamb Stew is my favorite go-to dish when I’m feeling cooped up in winter’s grasp. Instantly, the aromatic spices of cinnamon, allspice and sweet paprika wafting out of my kitchen take me on an exotic holiday. I imagine walking through corridors of winding alleyways in Morocco, with my nose turned in the direction to find that beautiful, unexpected cafe filling the air with their sweet, fragrant love of food. At last, I take a seat at a table to enjoy a meal, and I’m licking my lips in bliss.
Blissful Healthy Meals
My passion as a nutritionist is to think about the nutrient content of food and the benefits of its healing qualities. Usually, most of us just want good food to eat that taste great! This dish delivers both nutritional values without sacrificing flavor. Go ahead, indulge your taste buds and your imagination this winter’s day.
Moroccan Lamb Stew
3/4 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/4 ground allspice
1/4 teaspoon of sweet paprika
1/4 chili (optional)
3 1/2 pounds o-bone (round bone) lamb shoulder chops, well trimmed and cut into 1-inch pieces or 2 pounds lamb stew meat
3 tablespoons olive oil
2 cups chopped onions
3 large garlic cloves, minced
1 to 2 tablespoons of minced peeled fresh ginger
1 1/3 cups filtered water
2 large yams, diced in large cubes
3 blood oranges
1/4 cup chopped fresh parsley
1 tablespoon honey
Optional: Harissa to taste
Mix all spices in a large bowl. Add lamb pieces to coat with spice mixture. Heat olive oil in a heavy large pot over medium heat. Don’t overcrowd lamb pieces by working in batches and sauté on all sides, until browned. Return all lamb with its juices back into the pot. Add onion, garlic, ginger to the pan and sauté for another 5 minutes. Add 1 1/3 cups of water and bring to boil. Reduce heat and cover and simmer until lamb is almost tender, then add yams. Sir occasionally about 1 hour 30 Minutes.
At this time, grate peel from blood oranges and reserve in small bowl. Cut remaining skin including the white pith and coarsest chop oranges. Add to the pot and continue to simmer until lamb is very tender about another 20 mins. Now it’s time to serve with chopped parsley and honey on top. Enjoy a spoonful of harissa if you so desire with a side of lemon spinach quinoa or a traditional couscous.