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Moroccan Style Lamb Stew

Prep Time: 15 min
Cook Time: 1 hr 10 min
Serving Size: 4-6
  • Freezer Friendly
  • Gluten Free 
  • Dairy Free 
Lamb provides a good source of dietary iron, which is an important nutrient during pregnancy and post-birth. We encourage women who are bleeding or have lost blood during the birthing process to focus on including iron rich foods into the diet regularly during this time. 
INGREDIENTS
METHOD
TIPS & NOTES
  • Extra virgin olive oil (EVOO)
  • 500g lamb (diced)
  • 1 brown onion (diced)
  • 2 celery sticks (diced)
  • 3 cloves garlic (finely chopped)
  • 2 sprigs of fresh rosemary (removed from stem)
  • 2 carrots (diced)
  • 2 potatoes (diced)
  • 2 bay leaves
  • ½ cup dried Turkish figs (cut into quarters)
  • Zest of 1 lemon
  • ½ bunch parsley (finely chopped)
  • 1L chicken stock
  • 1 tin organic diced tomatoes

  • Spice mix: 
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp coriander seeds
  • ½ tsp nutmeg
  • 1 tsp cinnamon
1.  In a large pot, heat a splash of EVOO on high heat and braise the lamb for 2-3 mins. Remove the lamb and set aside.
2. Add the onion, celery, garlic, rosemary and spice mix and sauté until browned.
3. Add the lamb back in and the remaining ingredients and bring to a gentle boil.
4. Reduce heat to a simmer and cook for approx. 1 hr.
  • Serve on its own or with toasted sourdough or gluten free bread.
  • Storage: In an airtight container in the fridge for up to 3 days, or freeze in small batches for up to 3 months. 

Moroccan Style Lamb Stew

Prep Time: 15 min
Cook Time: 1 hr 10 min
Serving Size: 4-6
  • Dairy Free
  • Freezer Friendly 
  • Gluten Free 
Lamb provides a good source of dietary iron, which is an important nutrient during pregnancy and post-birth. We encourage women who are bleeding or have lost blood during the birthing process to focus on including iron rich foods into the diet regularly during this time. 
INGREDIENTS
METHOD
TIPS & NOTES
  • Extra virgin olive oil (EVOO)
  • 500g lamb (diced) 
  • 1 brown onion (diced) 
  • 2 celery sticks (diced)
  • 3 cloves garlic (finely chopped)
  • 2 sprigs of fresh rosemary (removed from stem)
  • 2 carrots (diced)
  • 2 potatoes (diced)
  • 2 bay leaves
  • ½ cup dried Turkish figs (cut into quarters)
  • Zest of 1 lemon
  • ½ bunch parsley (finely chopped)
  • 1L chicken stock
  • 1 tin organic diced tomatoes

  • Spice mix:
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp coriander seeds
  • ½ tsp nutmeg
  • 1 tsp cinnamon
1.  In a large pot, heat a splash of EVOO on high heat and braise the lamb for 2-3 mins. Remove the lamb and set aside.
2. Add the onion, celery, garlic, rosemary and spice mix and sauté until browned.
3. Add the lamb back in and the remaining ingredients and bring to a gentle boil.
4. Reduce heat to a simmer and cook for approx. 1 hr.
  • Serve on its own or with toasted sourdough or gluten free bread.
  • Storage: In an airtight container in the fridge for up to 3 days, or freeze in small batches for up to 3 months. 
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